🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 11 (from laksa053)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa011.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/pizza-dough-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.recipetineats.com/pizza-dough-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.recipetineats.com\/pizza-dough-recipe\/","crawl_time":1775773201,"first_indexed_time":1588333125,"http_code":200,"src_unparsed":"com,recipetineats!www,\/pizza-dough-recipe\/ s443","src_root_hash":"12701549400634406811","history_drop_reason":null,"meta_title":"Pizza Dough recipe – best ever homemade pizza! - RecipeTin Eats","meta_descriptions":["Easy pizza dough recipe for an excellent homemade pizza crust, Italian woodfired pizza style. 40 seconds flat with a food processor, or 5 minutes kneading."],"attrs_boilerpipe_text":"The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker.\n5 minutes kneaded by\nhand\nor\n40 seconds flat\nusing a food processor. Top with anything your heart desires – see our\nPizza Sauce\nand\nfavourite pizza toppings!\n \nNo yeast? No worries – use my\nSecret No Yeast Pizza Dough\n.\nThis is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something!\nIt makes a homemade pizza crust like you get from your favourite\nwood fired Italian pizza\nplace. Puffy edges that are slightly crispy on the outside, but chewy and moist like\nArtisan bread\non the inside.\nThe base gets crispy enough so each slice has \njust\nenough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin.\nSee? Prawn pizza evidence! (\nRecipe here\n)\nSlice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy.\nTopping recipe here.\nSpread pizza crust with Instant Pizza Sauce –\nrecipe here\n.\nHow to make homemade pizza – 3 easy steps\nMake dough & Rise 1 – \nmake the dough, Rise #1 for 1 – 2 hours;\nBalls & Rise 2 – \nform 3 balls, then do Rise #2 for 1 hour;\nTop & bake – \nStretch out to make pizza crust, spread with\nsauce\n,\ntoppings\nof choice, bake 10 minutes!\nUseful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right!\nWhat you need for pizza dough\nHere’s what you need to make pizza dough:\nYeast\n– instant \/ rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder);\nBread – \nWhile plain\/all purpose  flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out!\nSugar\n– helps the dough rise and brown the crust;\nSalt\n– nobody likes a bland, flavourless pizza crust!\nWarm water\n– yeast loves warmth so it helps the dough rise faster;\nOlive oil\n– required to keep the crust tender and moist inside when making pizza in home ovens. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400°C\/750°F. Home ovens will max out at about 275°C\/530°F or less = longer to bake = crust dries out unless we use oil.\nYou need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style!\nPart 1: How to make pizza dough\nIt. Is. EASY! And so many options:\nHand knead – 5 minutes\nStandmixer – 3 minutes\nFood processor – 40 seconds (yes, really!)\nMix flour, yeast, salt and sugar, then mix in water and oil;\nIt will come together into a rough dough that leaves the bowl pretty clean;\nScrape out onto a floured work surface and bring it together into a ball; then\nKnead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor).\nThis is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs.\nPizza dough before and after kneading.\n40 Second Pizza Dough – food processor\nAfter years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same!\nThe trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded.\nAlso, the dough pulls away from the edges and blade so the food processor is\neasy to clean,\nwhich makes this method even more appealing!\nDough Rise # 1\nAfter the dough has been kneaded using your method of choice, it’s time to let it rise.\nDrizzle the same bowl with olive oil, then put the dough in;\nCover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour!\nOptional: Fridge up to 5 days = extra flavour!\nThe beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time.\nTypically, I make pizza dough the night before, leave it overnight then make it the next day.\nJust put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too.\nIt can also be frozen.\nDirections provided for fridge and freezer in the recipe.\nProsciutto and Rocket Pizza – classic Italian.\nRecipe here\n.\nPart 2: Forming balls\nIf you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough.\nScrape dough out of bowl;\nShape into a log, knocking out all the air, and cut into 3 equal pieces;\nTuck the sides of the dough underneath, money-bag style;\nThis stretches the dough on one side so you have a smooth surface;\nPlace on a tray, then cover with a damp tea towel;\nRise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 – 4 hours (because the dough needs to come to room temperature first before it will start to rise).\nAfter the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out.\nPart 3: Stretch pizza base\nThere’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules:\nDon’t handle the edges so you don’t knock the air out = authentic puffy edges\nUse a light touch – if you flatten the dough to death you’ll end up with a dry, super crisp crust. Pizza dough should be \nstretched, pulled and pushed outwards \nas opposed to flattening down like when rolling out pie crusts.\nDo not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic!\n I typically use this \neasy stretch-on-counter method:\nUse fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges;\nOnce you flatten with your fingers \/ palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm \/ 10″ wide;\nDrag onto pizza pan, then continue to shape, pulling right to the edge of the pan.\nPart 4: The Sauce\nHere are our\nPizza Sauce recipes\n. We have three versions:\nCooked down\npizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using.\nAlmost-instant pizza sauce\nmade using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make!\nAn “in-between” pizza sauce\nthat gains freshness from passata, a hit of tomato paste for some intensity, but without the hassle of any cooking.\nAlmost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza!\nSupreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the\nInstant Pizza Sauce\nbecause the slight sourness from the tomato paste balances out the strong flavoured toppings.\nSupreme pizza. At least 2 types of meat is mandatory – this has 3!\nRecipe here\n.\nPart 5: Toppings – don’t be greedy!\nSee the\nRecipeTin Eats Pizza Toppings\nmenu for recipes for our favourite pizzas.\nYou can top pizzas with anything your heart desires, but the key thing to remember is this: \nLESS IS MORE!\nPizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up.\nI’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me!\nUseful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down.\nPotato Rosemary Pizza, a personal favourite! Carb on carb heaven….\nRecipe here.\nPart 6: Baking\nPizza stone > pizza pan with holes > baking sheet.\nI use a pizza pan with holes in it\n99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone.\nIf you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions)\nPro tip: look for pizza pans with extra large holes. Holes = crispier base!\nBBQ Meatlovers’ Pizza. 4+ types of meat!\nRecipe here.\nIf you use a knife and fork to eat pizza, I’m afraid we can’t be friends…. 😂\nHands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT.\nPepperoni pizza –\nrecipe here\n.\nParbake make-ahead pizza bases\nThe pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C\/530°F (all oven types), or as high as your oven will go if it won’t go that high.\nThe pizza bases will be pale and \njust\ncooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight)\nTo use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe.\nNote:\nFreezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that.\nBest way to reheat leftover pizza\nIf you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven.\nAnd of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please!\n– Nagi x\nWatch how to make it\nHere’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!)\nAnd here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same!\nSubscribe to my\nnewsletter\nand follow along on\nFacebook\n,\nPinterest\nand\nInstagram\nfor all of the latest updates.\nServings\n3\npizzas, 30cm\/12″\nTap or hover to scale\nRecipe video above.\nThis pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a\nfood processor (see 2nd recipe card below)\n. It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker!\nBest to use weights provided,\nif you can.\nMakes 3 pizzas.\n▢\n600g (4 cups)\nbread flour or pizza flour\n(or plain\/all purpose) (Note 1)\n▢\n2 tsp (6g)\nrapid rise or instant yeast\n(Note 2)\n▢\n2 1\/2 tsp  \/ 15g\nsalt\n, kosher \/ cooking salt (Note 3)\n▢\n4 tsp \/ 20g\nwhite sugar\n▢\n4\ntbsp\nextra virgin olive oil\n▢\n330 ml (1 1\/3 cups)\nwarm tap water\n(330g, Note 4)\nFor Working:\n▢\n1\ntbsp\nExtra Flour\n▢\n2\ntsp\nExtra Olive Oil\nToppings\n▢\n130g \/ 1 1\/3 cups tightly packed\nmozzarella cheese, freshly grated\nper pizza, (Note 8)\n▢\n1\/4\ncup\npizza sauce\nper pizza\n▢\nToppings of choice\nCook Mode\nPrevent screen from sleeping\nDough:\nMix dry:\nPlace flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.\nAdd wet:\nMake a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.\nKnead 5 minutes:\nSprinkle work surface with 1\/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball.\nRise #1:\nDrizzle large bowl with Extra Olive Oil (can use same bowl).\nPlace dough in, turn over and rub top with oil.\nCover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise #1)\nOptional fridge – flavour development:\nAfter rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7)\nForm small balls, Rise #2:\nScrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.\nCut into 3 equal portions (330g \/ 11.6 oz each) – one for each pizza base.\nFor each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.\nPlace balls, smooth side up, on a large tray – 5cm \/ 2\" from edge of tray, 10cm \/ 4\" from each other.\nSprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap.\nLeave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours).\nStretch pizza base:\nPreheat oven to 275°C \/ 530°F, or as high as it will go. Put shelf in top third of oven.\nSprinkle work surface with 1\/2 tbsp flour. Place one dough ball on top.\nWithout touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm\/8\" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm \/ 12\" pizza pan.\nDrag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm \/ 1\/3\" of the edge untouched as much as possible (for puffy crusts!).\nTopping \/ Cooking (work quickly!):\nSpread with 1\/4 cup\npizza sauce\n, 130g \/ 1 1\/3 cups freshly grated mozzarella, then toppings of choice (see\nTopping recipes here\n).\nBake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.\nCut into wedges, serve immediately!!\nRepeat process for remaining balls to make two more pizzas.\n1. Flour\n– bread flour \/ pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose \/ plain flour works just fine!\n2. Yeast\n– use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written.\nFresh yeast – \nI have not made this with fresh yeast, but using the standard conversion, you will need 15.5g \/ 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.\n3. Salt\n– reduce to 1 1\/2 tsp if using table salt (finer grains = less volume for same amount of salt)\n4. Water temp\n – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.\n5. \nPizza dough\ndoesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza!\n6. Dough rising\n– time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs.\nIf it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise. \nWarm place ideas\n– run empty dryer, turn off then put bowl inside. Or oven at 30°C\/86°F (no hotter, will kill yeast). Do not put in direct sunlight.\n7. Fridge & flavour development:\n fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful pizza crust. This dough is terrific cooked immediately once made, but gets even better with time. I usually make dough the day before, the cook the next day.\nNote that the dough will likely deflate while stored in the fridge. This is not a problem! Just ensure you take the dough out ~3 hours before you plan to cook. Shape the individual balls while cold, then leave to rise in a warm place.\n8. Cheese –\nalways use freshly grated for pizza, not store bought pre-shredded which is chunkier (so you need more to cover = weighs down crust) and coated with anti caking agent (doesn’t melt as well). Just grate with standard box grater.\nMozzarella \nis the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc.\nTo up the\nflavour\n, add a mix other cheeses with more flavour that melts well, such as Monterey Jack, Cheddar (don’t use too much, it’s greasy), fontina, gruyere, provolone, Swiss cheese.\nBuffalo mozzarella\nis used for Margherita pizza, see\nrecipe here\n.\nBlue Cheese\nis used for Quattro Formaggio (4 Cheese Pizza) along with provolone, parmesan and mozzarella (and it’s fabulous!\nRecipe here\n)\n9. Pizza stone –\npreheat stone in oven. Sprinkle wooden paddle very generously with semolina (or flour or cornmeal\/polenta). Slide raw pizza base onto paddle, cover with toppings. Remove hot stone from oven, then slide pizza onto hot stone. Transfer to oven immediately, cook 6 to 7 minutes.\n10. DOUGH STORAGE:\nDough in fridge up to 5 days –\nPlan ahead, do Rise #1 in a large container (or separate dough into 3 smaller containers for Rise #1). After you do Rise #1, remove cling wrap and cover with lid*, and put the puffed up dough in the bowl straight into the fridge with the cling wrap on (ie do not deflate it). It will probably rise a bit more in the fridge in the first 24 hrs, then it might deflate. Either way ok. \nThen remove cold dough from fridge and immediately proceed to “\nForm small balls, Rise #2″ steps. Will take 3 – 4 hrs for Rise #2 using fridge cold dough, doesn’t matter if it even takes 6 hrs (ie you left to rise, came back and realise it’s not rising, move to warmer place, as I have done!). Also see “Practical Timing” tip below.\n* Do not use airtight lid for Rise #1, need some air escape. Cling wrap is best – I know it’s not environmentally friendly, but it is the most effective for Rise #1.\nAlternative – \nAfter Rise #1, form log, cut into 3 and form balls per recipe. Use one\/two now, save the other by putting in fridge or freezer BEFORE doing Rise #2. When ready to use, take out of fridge (or thaw from freezer) and follow recipe for Rise #2. Dough rises a wee bit less which is why I prefer refrigerating straight after Rise #1 (ie pre cutting) but once baked it is barely noticeable (I only notice because I measured during testing!!)\nFreezing dough – \ndo Rise #1, shape into log and cut into 3 per recipe. Lightly coat ball with oil (or use oil spray), then freeze ziplock bags for up to 3 months. Thaw overnight in fridge, then shape into ball and proceed with Rise #2 – it will take 3 to 4 hours because the dough is starting from fridge cold.\n11. Reheating cooked pizza\nEmergency\n– pizza on paper towels, microwave reheat. Soggy base, but does the job!\nStove\n– pizza in dry skillet over medium high heat, lid on to warm the top (3 – 5 minutes). Crispy base!\nOven\n– pizza on tray covered loosely with foil. 7 minutes at 180°C\/350F. Crispy base!\n12. Make ahead pizza bases only\nBake base only 2 minutes at 275°C\/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe.\nCan also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness.\nHOMEMADE PIZZA TIPS\nForgiving dough\n– if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it somewhere cold (fridge, bathroom) to slow\/stop the rise.\nPractical Timing\n– dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise #2. Once Rise #2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy.\nUneven base – \ndon’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly.\nRolling pin not the best – \nit will knock the air out of the dough, and the crust will be crisper as it won’t rise as well.\nToppings\n (\nsee here for recipes\n) – don’t load up too much and don’t use too many “wet” ingredients on the one pizza. Too much toppings = weighs down crust, makes centre soggy.\nPizza sauce\n– same as toppings, use less (I use 1\/4 cup). 1\/2 cup that some recipes call for is way too much – will make your pizza soggy.\nFRESHLY GRATED mozzarella cheese –\n is best for max surface area coverage and best melt. Store bought grated cheese is bigger pieces, so you need more to get the same coverage = thicker layer of cheese = weighs down the crust.\nCook immediately \nonce you stretch the pizza base, transfer to pizza pan, top & cook immediately. Don’t leave it sitting around even for 5 minutes, sweats underneath = soggy base.\nNutrition\nper slice of pizza (assuming pizza cut into 8), base only ie excludes pizza sauce and toppings.\nCalories:\n116\ncal\n(6%)\nCarbohydrates:\n19\ng\n(6%)\nProtein:\n3\ng\n(6%)\nFat:\n3\ng\n(5%)\nSaturated Fat:\n1\ng\n(6%)\nSodium:\n244\nmg\n(11%)\nPotassium:\n28\nmg\n(1%)\nFiber:\n1\ng\n(4%)\nSugar:\n1\ng\n(1%)\nCalcium:\n4\nmg\nIron:\n1\nmg\n(6%)\nKeywords:\neasy pizza dough, pizza dough\n40 Second Pizza Dough\nBelow is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! A fairly recent discovery that our pizza dough recipe we’ve been making by hand for years works 100% perfectly in a fraction of the time using a food processor!\nSubscribe to my\nnewsletter\nand follow along on\nFacebook\n,\nPinterest\nand\nInstagram\nfor all of the latest updates.\nServings\n3\npizzas, 30cm\/12″\nTap or hover to scale\nRecipe video above.\nWhen we make pizza, we usually knead by hand because it only takes 5 minutes and we enjoy the tradition and feel of the dough. But I recently discovered the dough can be made in a food processor – the whizzing blades develop gluten at a super sonic speed. The pizza crust comes out exactly the same in every respect as when kneaded by hand! You just need a touch more water so it comes together in the food processor. Best to use weights provided, if you can – it's the most accurate way to make this.\n▢\n600g (4 cups)\nbread flour\n, or plain\/all purpose (Note 1)\n▢\n2 tsp (6g)\nrapid rise or instant yeast\n(Note 2)\n▢\n2 tsp (12g)\nsalt\n, kosher \/ cooking salt (Note 3)\n▢\n4 tsp (20g)\nwhite sugar\n▢\n4\ntbsp\nextra virgin olive oil\n▢\n375 ml (1 1\/2 cups)\nwarm tap water\n(375g, Note 4)\nFor Bowl:\n▢\n2\ntsp\nExtra Olive Oil\nCook Mode\nPrevent screen from sleeping\n Fit food processor with dough blade, if you have one.\nPlace flour, yeast, sugar and salt in large food processor (8 cups\/2L+). Pulse twice.\nWith motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds.\nContinue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok).\nTake dough out and shape into a ball.\nFollow recipe above for Rise #1, shaping, cooking etc – this dough is exactly the same as the above dough.\n1. Flour\n– bread flour \/ pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose \/ plain flour works just fine!\n2. Yeast\n– use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Pulse flour and salt in food processor. Then, per recipe, slowly pour water and oil in while motor is running. \nFresh yeast – \nI have not made this with fresh yeast, but using the standard conversion, you will need 15.5g \/ 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.\n3. Salt\n– reduce to 1 1\/2 tsp if using table salt (finer grains = less volume for same amount of salt)\n4. Water temperature\n– if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.\nKeywords:\neasy pizza dough, pizza dough\nLife of Dozer\nI’m surprised the pizza was still there when I turned around.","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#genesis-nav-primary)\n- [Skip to header navigation](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#genesis-nav-header)\n- [Skip to main content](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#genesis-sidebar-primary)\n\n[RecipeTin Eats](https:\/\/www.recipetineats.com\/)\n\nFast Prep, Big Flavours\n\nMain Menu\n\n[Display Search Bar]()\n\nMy RecipeTin\n\n×\n\n- Top\n- About\n- How to make it\n- Ingredients\n- 1\\. Dough\n- 2\\. Forming balls\n- 3\\. Stretching\n- 4\\. Sauce\n- 5\\. Toppings\n- 6\\. Baking\n- Reheating\n- Video\n- Recipe\n- Recipe\n- Life of Dozer\n- Comments\n\n- [My RecipeTin](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#slick-favorites)\n- [My cookbooks\\!](https:\/\/www.recipetineats.com\/cookbooks\/)\n- [Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [Recipes By Category](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n  Submenu\n  - [Iconic + cult classics](https:\/\/www.recipetineats.com\/category\/iconic-dishes\/)\n  - [Mains](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n    Submenu\n    - [Chicken](https:\/\/www.recipetineats.com\/category\/chicken-recipes\/)\n      Submenu\n      - [Chicken mince](https:\/\/www.recipetineats.com\/chicken-mince-recipes-ground-chicken\/)\n    - [Beef Recipes](https:\/\/www.recipetineats.com\/category\/beef-recipes\/)\n      Submenu\n      - [Ground Beef (Mince)](https:\/\/www.recipetineats.com\/category\/beef-mince-recipes\/)\n    - [Pork](https:\/\/www.recipetineats.com\/category\/pork-recipes\/)\n    - [Lamb](https:\/\/www.recipetineats.com\/category\/lamb-recipes\/)\n    - [Turkey](https:\/\/www.recipetineats.com\/category\/turkey-recipes\/)\n    - [Shrimp \/ Prawns](https:\/\/www.recipetineats.com\/category\/prawns-shrimp\/)\n    - [Salmon](https:\/\/www.recipetineats.com\/category\/salmon-recipes\/)\n    - [Fish recipes](https:\/\/www.recipetineats.com\/category\/fish-recipes\/)\n    - [Salad Meals](https:\/\/www.recipetineats.com\/category\/salad-recipes-main-course\/)\n  - [Quick and Easy](https:\/\/www.recipetineats.com\/category\/quick-and-easy\/)\n  - [Soups](https:\/\/www.recipetineats.com\/category\/soup-recipes\/)\n  - [One Pot – One Pan](https:\/\/www.recipetineats.com\/category\/one-pot-recipes\/)\n  - [Stewy slow-cooked things](https:\/\/www.recipetineats.com\/category\/stews\/)\n  - [Slow Cooker](https:\/\/www.recipetineats.com\/category\/slow-cooker-recipes\/)\n  - [Sides](https:\/\/www.recipetineats.com\/category\/side-dishes\/)\n    Submenu\n    - [All](https:\/\/www.recipetineats.com\/category\/side-dishes\/)\n    - [Salads & veg](https:\/\/www.recipetineats.com\/category\/vegetable-sides\/)\n    - [Show Off Salads](https:\/\/www.recipetineats.com\/category\/show-off-salads\/)\n    - [Rice (all)](https:\/\/www.recipetineats.com\/category\/rice-side-dishes\/)\n    - [Fried rice recipes](https:\/\/www.recipetineats.com\/category\/fried-rice\/)\n    - [Rice (plain)](https:\/\/www.recipetineats.com\/category\/rice\/)\n    - [Potato](https:\/\/www.recipetineats.com\/category\/potato-recipes\/)\n  - [Pasta](https:\/\/www.recipetineats.com\/category\/pasta-recipes\/)\n    Submenu\n    - [All](https:\/\/www.recipetineats.com\/category\/pasta-recipes\/)\n    - [Pasta bakes](https:\/\/www.recipetineats.com\/category\/pasta-bakes\/)\n    - [Pasta salads](https:\/\/www.recipetineats.com\/category\/pasta-salads-and-rice-salads\/)\n  - [Sweet](https:\/\/www.recipetineats.com\/category\/dessert-recipes\/)\n    Submenu\n    - [Cakes](https:\/\/www.recipetineats.com\/category\/cake-recipes\/)\n    - [Candy](https:\/\/www.recipetineats.com\/category\/candy\/)\n    - [Cheesecakes](https:\/\/www.recipetineats.com\/category\/cheesecakes\/)\n    - [Cupcakes & Muffins](https:\/\/www.recipetineats.com\/category\/cupcakes-and-muffins\/)\n    - [Cookies](https:\/\/www.recipetineats.com\/category\/cookies\/)\n    - [Puddings & Cosy Desserts](https:\/\/www.recipetineats.com\/category\/puddings-cosy-desserts\/)\n    - [Bite Size](https:\/\/www.recipetineats.com\/category\/bite-size-desserts\/)\n    - [Pies](https:\/\/www.recipetineats.com\/category\/sweet-pies\/)\n    - [Slices & Bars](https:\/\/www.recipetineats.com\/category\/slices-bars\/)\n    - [Frosting & Icing](https:\/\/www.recipetineats.com\/category\/frosting-and-icing\/)\n    - [Ice cream](https:\/\/www.recipetineats.com\/category\/ice-cream\/)\n  - [Cuisine](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n    Submenu\n    - [Asian](https:\/\/www.recipetineats.com\/category\/asian-recipes\/)\n      Submenu\n      - [All](https:\/\/www.recipetineats.com\/category\/asian-recipes\/)\n      - [Stir fries](https:\/\/www.recipetineats.com\/category\/stir-fries\/)\n      - [Noodles](https:\/\/www.recipetineats.com\/category\/noodles\/)\n      - [Soups](https:\/\/www.recipetineats.com\/category\/asian-soups\/)\n      - [Chinese](https:\/\/www.recipetineats.com\/category\/chinese-recipes\/)\n      - [RecipeTin Japan 🇯🇵](https:\/\/japan.recipetineats.com\/)\n      - [Korean](https:\/\/www.recipetineats.com\/category\/korean-recipes\/)\n      - [Modern Asian](https:\/\/www.recipetineats.com\/category\/modern-asian\/)\n      - [Thai](https:\/\/www.recipetineats.com\/category\/cuisines\/thai-recipes\/)\n      - [Vietnamese](https:\/\/www.recipetineats.com\/category\/vietnamese-recipes\/)\n    - [French](https:\/\/www.recipetineats.com\/category\/french-recipes\/)\n    - [Greek](https:\/\/www.recipetineats.com\/category\/greek-recipes\/)\n    - [Indian](https:\/\/www.recipetineats.com\/category\/indian-recipes\/)\n    - [Italian](https:\/\/www.recipetineats.com\/category\/italian-recipes\/)\n    - [Mediterranean](https:\/\/www.recipetineats.com\/category\/mediterranean-recipes\/)\n    - [Mexican](https:\/\/www.recipetineats.com\/category\/mexican-recipes\/)\n    - [Middle Eastern](https:\/\/www.recipetineats.com\/category\/cuisines\/middle-eastern-recipes\/)\n    - [South American](https:\/\/www.recipetineats.com\/category\/south-american-recipes\/)\n  - [Dietary](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n    Submenu\n    - [Gluten Free](https:\/\/www.recipetineats.com\/category\/dietary\/gluten-free-recipes\/)\n    - [Low Calorie](https:\/\/www.recipetineats.com\/category\/dietary\/low-calorie-recipes\/)\n    - [Vegetarian](https:\/\/www.recipetineats.com\/category\/vegetarian-recipes\/)\n  - [Other Categories](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n    Submenu\n    - [BBQ](https:\/\/www.recipetineats.com\/category\/collections\/grilling-ideas-and-recipes\/)\n    - [Breakfast](https:\/\/www.recipetineats.com\/category\/breakfast-recipes\/)\n    - [Burgers](https:\/\/www.recipetineats.com\/category\/burger-recipes\/)\n    - [🎄Christmas](https:\/\/www.recipetineats.com\/category\/christmas_recipes\/)\n    - [Cocktails](https:\/\/www.recipetineats.com\/category\/cocktails\/)\n    - [Party Foods](https:\/\/www.recipetineats.com\/category\/collections\/party-food-recipes\/)\n    - [Rice Recipes](https:\/\/www.recipetineats.com\/category\/rice-recipes\/)\n    - [Roasts](https:\/\/www.recipetineats.com\/category\/collections\/roasts\/)\n    - [Sandwiches & Sliders](https:\/\/www.recipetineats.com\/category\/sandwiches-and-sliders\/)\n  - [Recipe collections](https:\/\/www.recipetineats.com\/category\/collections\/)\n  - [Cookbook recipes](https:\/\/www.recipetineats.com\/category\/cookbook-recipes\/)\n- [My Food Bank](https:\/\/recipetinmeals.org.au\/)\n- [About](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n  Submenu\n  - [Me](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n  - [RecipeTin Meals](https:\/\/recipetinmeals.org.au\/)\n  - [My Cookbooks](https:\/\/www.recipetineats.com\/cookbooks\/)\n    Submenu\n    - [Tonight (NEW!)](https:\/\/www.recipetineats.com\/tonight-cookbook\/)\n    - [Dinner](https:\/\/www.recipetineats.com\/dinner-cookbook\/)\n  - [Free Recipe Books](https:\/\/www.recipetineats.com\/free-recipe-books\/)\n  - [Contact](https:\/\/www.recipetineats.com\/contact\/)\n  - [Nitty Gritty](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n    Submenu\n    - [Policy: Use of Recipes & Images](https:\/\/www.recipetineats.com\/policy-use-of-recipes-images\/)\n    - [Privacy & Disclosure](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\n[Home](https:\/\/www.recipetineats.com\/)\n\n[Pizza recipes](https:\/\/www.recipetineats.com\/category\/pizza-recipes\/)\n\n# Pizza Dough recipe – best ever homemade pizza\\!\n[![](https:\/\/secure.gravatar.com\/avatar\/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http:\/\/www.recipetineats.com\/about-me\/)\n\nBy  [Nagi Maehashi](http:\/\/www.recipetineats.com\/about-me\/)\n\n[627 Comments](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comments)\n\nShare\n\nShare\n\n- [Copy Link](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n- [E-mail](<mailto:?subject=RecipeTin Eats:  Pizza Dough recipe – best ever homemade pizza!&body=https:\/\/www.recipetineats.com\/pizza-dough-recipe\/>)\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.recipetineats.com\/pizza-dough-recipe\/&t=Pizza%20Dough%20recipe%20%E2%80%93%20best%20ever%20homemade%20pizza!)\n- [WhatsApp](https:\/\/api.whatsapp.com\/send?text=Pizza%20Dough%20recipe%20%E2%80%93%20best%20ever%20homemade%20pizza!%20-%20https:\/\/www.recipetineats.com\/pizza-dough-recipe\/)\n\nPublished1 May '20\n\nUpdated18 Mar '26\n\nJump to\n\n[Recipe](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#recipe)\n\nVideo\n\nDozer\n\nThe RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker.\n\n**5 minutes kneaded by** **hand** or **40 seconds flat** using a food processor. Top with anything your heart desires – see our [Pizza Sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) and [favourite pizza toppings\\!](https:\/\/www.recipetineats.com\/pizza-toppings\/) *No yeast? No worries – use my [Secret No Yeast Pizza Dough](https:\/\/www.recipetineats.com\/no-yeast-pizza-dough\/).*\n\n![Ball of Pizza dough for homemade pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Ball-of-pizza-dough.jpg)\n\n![Overhead photo of homemade pizza dough recipe - pepperoni pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pepperoni-Pizza_7.jpg)\n\n## **Pizza Dough recipe**\nThis is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something\\!\n\nIt makes a homemade pizza crust like you get from your favourite **wood fired Italian pizza** place. Puffy edges that are slightly crispy on the outside, but chewy and moist like [Artisan bread](https:\/\/www.recipetineats.com\/easy-yeast-bread-recipe-no-knead\/) on the inside.\n\nThe base gets crispy enough so each slice has *just* enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin.\n\nSee? Prawn pizza evidence! ([Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/))\n\n![Showing structure of homemade pizza dough - slice of Prawn Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Prawn-Pizza_0.jpg)\n\nSlice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy. [Topping recipe here.](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n\n![Ball of dough and spreading pizza sauce on homemade pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Ball-of-pizza-dough-and-spreading-pizza-sauce-on-pizza.jpg)\n\nSpread pizza crust with Instant Pizza Sauce – [recipe here](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/).\n## **How to make homemade pizza – 3 easy steps**\n1. **Make dough & Rise 1 –** make the dough, Rise \\#1 for 1 – 2 hours;\n2. **Balls & Rise 2 –** form 3 balls, then do Rise \\#2 for 1 hour;\n3. **Top & bake –** Stretch out to make pizza crust, spread with [sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/), [toppings](https:\/\/www.recipetineats.com\/pizza-toppings\/) of choice, bake 10 minutes\\!\n\nUseful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right\\!\n***\n## **What you need for pizza dough**\nHere’s what you need to make pizza dough:\n\n![Ingredients in homemade pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Ingredients-in-homemade-pizza-dough-pizza-crust.jpg)\n\n- **Yeast** – instant \/ rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder);\n- ****Bread –**** While plain\/all purpose flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out\\!\n- **Sugar** – helps the dough rise and brown the crust;\n- **Salt** – nobody likes a bland, flavourless pizza crust\\!\n- **Warm water** – yeast loves warmth so it helps the dough rise faster;\n- **Olive oil** – required to keep the crust tender and moist inside when making pizza in home ovens. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400°C\/750°F. Home ovens will max out at about 275°C\/530°F or less = longer to bake = crust dries out unless we use oil.\n\n![Close up showing crumb structure of homemade pizza dough \/ pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Close-up-of-inside-pizza-crust.jpg)\n\nYou need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style\\!\n***\n## **Part 1: How to make pizza dough**\nIt. Is. EASY! And so many options:\n\n- Hand knead – 5 minutes\n- Standmixer – 3 minutes\n- Food processor – 40 seconds (yes, really!)\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-make-Pizza1.jpg)\n\n1. Mix flour, yeast, salt and sugar, then mix in water and oil;\n2. It will come together into a rough dough that leaves the bowl pretty clean;\n3. Scrape out onto a floured work surface and bring it together into a ball; then\n4. Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor).\n\nThis is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs.\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-make-Pizza2-1.jpg)\n\nPizza dough before and after kneading.\n***\n## **40 Second Pizza Dough – food processor**\nAfter years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same\\!\n\nThe trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded.\n\nAlso, the dough pulls away from the edges and blade so the food processor is **easy to clean,** which makes this method even more appealing\\!\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/40-Second-food-processor-pizza-dough.jpg)\n***\n## **Dough Rise \\# 1**\nAfter the dough has been kneaded using your method of choice, it’s time to let it rise.\n\n1. Drizzle the same bowl with olive oil, then put the dough in;\n2. Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour\\!\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-proof-dough-for-pizza.jpg)\n\n## **Optional: Fridge up to 5 days = extra flavour\\!**\nThe beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time.\n\nTypically, I make pizza dough the night before, leave it overnight then make it the next day.\n\nJust put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too.\n\n**It can also be frozen.** Directions provided for fridge and freezer in the recipe.\n\n![Homemade Rocket Prosciutto Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Proscuitto-Rocket-Pizza-landscape.jpg)\n\nProsciutto and Rocket Pizza – classic Italian. [Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n## **Part 2: Forming balls**\nIf you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough.\n\n1. Scrape dough out of bowl;\n2. Shape into a log, knocking out all the air, and cut into 3 equal pieces;\n3. Tuck the sides of the dough underneath, money-bag style;\n4. This stretches the dough on one side so you have a smooth surface;\n5. Place on a tray, then cover with a damp tea towel;\n6. Rise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 – 4 hours (because the dough needs to come to room temperature first before it will start to rise).\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-make-Pizza5.jpg)\n\nAfter the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out.\n***\n## **Part 3: Stretch pizza base**\nThere’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules:\n\n1. Don’t handle the edges so you don’t knock the air out = authentic puffy edges\n2. Use a light touch – if you flatten the dough to death you’ll end up with a dry, super crisp crust. Pizza dough should be **stretched, pulled and pushed outwards** as opposed to flattening down like when rolling out pie crusts.\n\nDo not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic\\!\n\nI typically use this **easy stretch-on-counter method:**\n\n![How to stretch pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-stretch-pizza-dough.jpg)\n\n1. Use fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges;\n2. Once you flatten with your fingers \/ palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm \/ 10″ wide;\n3. Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan.\n***\n## **Part 4: The Sauce**\nHere are our [**Pizza Sauce recipes**](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/). We have three versions:\n\n1. **Cooked down** pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using.\n2. **Almost-instant pizza sauce** made using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make\\!\n3. **An “in-between” pizza sauce** that gains freshness from passata, a hit of tomato paste for some intensity, but without the hassle of any cooking.\n\n![Quick pizza sauce made with tomato paste](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pizza-Sauce-landscape.jpg)\n\nAlmost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza\\!\n\nSupreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the [Instant Pizza Sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) because the slight sourness from the tomato paste balances out the strong flavoured toppings.\n\n![Homemade Supreme Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Supreme-Pizza.jpg)\n\nSupreme pizza. At least 2 types of meat is mandatory – this has 3! [Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n## **Part 5: Toppings – don’t be greedy\\!**\nSee the [**RecipeTin Eats Pizza Toppings**](https:\/\/www.recipetineats.com\/pizza-toppings\/) menu for recipes for our favourite pizzas.\n\nYou can top pizzas with anything your heart desires, but the key thing to remember is this: **LESS IS MORE\\!**\n\nPizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up.\n\nI’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me\\!\n\n![Pizza Toppings](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pizza-Toppings.jpg)\n\nUseful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down.\n\n![Potato Rosemary Pizza in a pizza pan, fresh out of the oven](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Potato-Rosemary-Pizza_2.jpg)\n\nPotato Rosemary Pizza, a personal favourite! Carb on carb heaven…. [Recipe here.](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n## **Part 6: Baking**\nPizza stone \\> pizza pan with holes \\> baking sheet.\n\n**I use a pizza pan with holes in it** 99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone.\n\nIf you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions)\n\n![Close up showing crumb structure of homemade pizza dough \/ pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pizza-pan-with-holes-1.jpg)\n\nPro tip: look for pizza pans with extra large holes. Holes = crispier base\\!\n\n![Close up of homemade BBQ Meatlovers Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Meatlovers-1.jpg)\n\nBBQ Meatlovers’ Pizza. 4+ types of meat! [Recipe here.](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n\nIf you use a knife and fork to eat pizza, I’m afraid we can’t be friends…. 😂\n\nHands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT.\n\n![Cheese pull picking up slice of homemade pepperoni pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pepperoni-Pizza_5.jpg)\n\nPepperoni pizza – [recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n## **Parbake make-ahead pizza bases**\nThe pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C\/530°F (all oven types), or as high as your oven will go if it won’t go that high.\n\nThe pizza bases will be pale and *just* cooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight)\n\nTo use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe.\n\n**Note:** Freezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that.\n***\n## Best way to reheat leftover pizza\nIf you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven.\n\nAnd of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! *– Nagi x*\n***\n## Watch how to make it\nHere’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!)\n\nAnd here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same\\!\n\nHungry for more? Subscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\n![Ball of Pizza dough for homemade pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Ball-of-pizza-dough.jpg?resize=206%2C206)\n\n## Pizza Dough recipe\nAuthor:\n\nNagi\n\nPrep:\n\n30 minutes mins\n\nCook:\n\n30 minutes mins\n\nDough rising: 3 hours hrs\n\nMains\n\nItalian, Western\n\n4\\.96 from 199 votes\n\nServings[3](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/) pizzas, 30cm\/12″\n\nTap or hover to scale\n\n[Print](https:\/\/www.recipetineats.com\/wprm_print\/pizza-dough-recipe)\n\n- 30658\n\n**Recipe video above.** This pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a **food processor (see 2nd recipe card below)**. It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker\\!\n\n**Best to use weights provided,** if you can.\n\nMakes 3 pizzas.\n\n### Ingredients\nCups\n\nMetric\n\n- ▢\n  600g (4 cups)  bread flour or pizza flour (or plain\/all purpose) (Note 1)\n- ▢\n  2 tsp (6g) rapid rise or instant yeast (Note 2)\n- ▢\n  2 1\/2 tsp \/ 15g salt , kosher \/ cooking salt (Note 3)\n- ▢\n  4 tsp \/ 20g white sugar\n- ▢\n  4 tbsp extra virgin olive oil\n- ▢\n  330 ml (1 1\/3 cups)  warm tap water (330g, Note 4)\n\n#### For Working:\n- ▢\n  1 tbsp Extra Flour\n- ▢\n  2 tsp Extra Olive Oil\n\n#### Toppings\n- ▢\n  130g \/ 1 1\/3 cups tightly packed  mozzarella cheese, freshly grated per pizza, (Note 8)\n- ▢\n  1\/4 cup [pizza sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) per pizza\n- ▢\n  [Toppings of choice](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n\nCook Mode\n\nPrevent screen from sleeping\n\n### Instructions\n#### Dough:\n- **Mix dry:** Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.\n- **Add wet:** Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.\n- **Knead 5 minutes:** Sprinkle work surface with 1\/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball.\n\n#### Rise \\#1:\n- Drizzle large bowl with Extra Olive Oil (can use same bowl).\n- Place dough in, turn over and rub top with oil.\n- Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise \\#1)\n\n#### Optional fridge – flavour development:\n- After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7)\n\n#### Form small balls, Rise \\#2:\n- Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.\n- Cut into 3 equal portions (330g \/ 11.6 oz each) – one for each pizza base.\n- For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.\n- Place balls, smooth side up, on a large tray – 5cm \/ 2\" from edge of tray, 10cm \/ 4\" from each other.\n- Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap.\n- Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours).\n\n#### Stretch pizza base:\n- Preheat oven to 275°C \/ 530°F, or as high as it will go. Put shelf in top third of oven.\n- Sprinkle work surface with 1\/2 tbsp flour. Place one dough ball on top.\n- Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm\/8\" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm \/ 12\" pizza pan.\n- Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm \/ 1\/3\" of the edge untouched as much as possible (for puffy crusts!).\n\n#### Topping \/ Cooking (work quickly!):\n- Spread with 1\/4 cup [pizza sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/), 130g \/ 1 1\/3 cups freshly grated mozzarella, then toppings of choice (see [Topping recipes here](https:\/\/www.recipetineats.com\/pizza-toppings\/)).\n- Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.\n- Cut into wedges, serve immediately!\\!\n- Repeat process for remaining balls to make two more pizzas.\n\n### Recipe Notes:\n**1\\. Flour** – bread flour \/ pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose \/ plain flour works just fine\\!\n\n**2\\. Yeast** – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written.\n\n**Fresh yeast –** I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g \/ 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.\n\n**3\\. Salt** – reduce to 1 1\/2 tsp if using table salt (finer grains = less volume for same amount of salt)\n\n**4\\. Water temp** – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.\n\n**5\\.** **Pizza dough** doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza\\!\n\n**6\\. Dough rising** – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs.\n\nIf it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise. **Warm place ideas** – run empty dryer, turn off then put bowl inside. Or oven at 30°C\/86°F (no hotter, will kill yeast). Do not put in direct sunlight.\n\n**7\\. Fridge & flavour development:** fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful pizza crust. This dough is terrific cooked immediately once made, but gets even better with time. I usually make dough the day before, the cook the next day.\n\nNote that the dough will likely deflate while stored in the fridge. This is not a problem! Just ensure you take the dough out ~3 hours before you plan to cook. Shape the individual balls while cold, then leave to rise in a warm place.\n\n**8\\. Cheese –** always use freshly grated for pizza, not store bought pre-shredded which is chunkier (so you need more to cover = weighs down crust) and coated with anti caking agent (doesn’t melt as well). Just grate with standard box grater.\n\n- **Mozzarella** is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc.\n- **To up the** **flavour**, add a mix other cheeses with more flavour that melts well, such as Monterey Jack, Cheddar (don’t use too much, it’s greasy), fontina, gruyere, provolone, Swiss cheese.\n- **Buffalo mozzarella** is used for Margherita pizza, see [recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n- **Blue Cheese** is used for Quattro Formaggio (4 Cheese Pizza) along with provolone, parmesan and mozzarella (and it’s fabulous! [Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/#wprm-recipe-container-45952))\n\n**9\\. Pizza stone –** preheat stone in oven. Sprinkle wooden paddle very generously with semolina (or flour or cornmeal\/polenta). Slide raw pizza base onto paddle, cover with toppings. Remove hot stone from oven, then slide pizza onto hot stone. Transfer to oven immediately, cook 6 to 7 minutes.\n\n**10\\. DOUGH STORAGE:**\n\n**Dough in fridge up to 5 days –** Plan ahead, do Rise \\#1 in a large container (or separate dough into 3 smaller containers for Rise \\#1). After you do Rise \\#1, remove cling wrap and cover with lid\\*, and put the puffed up dough in the bowl straight into the fridge with the cling wrap on (ie do not deflate it). It will probably rise a bit more in the fridge in the first 24 hrs, then it might deflate. Either way ok.\n\nThen remove cold dough from fridge and immediately proceed to “Form small balls, Rise \\#2″ steps. Will take 3 – 4 hrs for Rise \\#2 using fridge cold dough, doesn’t matter if it even takes 6 hrs (ie you left to rise, came back and realise it’s not rising, move to warmer place, as I have done!). Also see “Practical Timing” tip below.\n\n\\* Do not use airtight lid for Rise \\#1, need some air escape. Cling wrap is best – I know it’s not environmentally friendly, but it is the most effective for Rise \\#1.\n\n**Alternative –** After Rise \\#1, form log, cut into 3 and form balls per recipe. Use one\/two now, save the other by putting in fridge or freezer BEFORE doing Rise \\#2. When ready to use, take out of fridge (or thaw from freezer) and follow recipe for Rise \\#2. Dough rises a wee bit less which is why I prefer refrigerating straight after Rise \\#1 (ie pre cutting) but once baked it is barely noticeable (I only notice because I measured during testing!!)\n\n**Freezing dough –** do Rise \\#1, shape into log and cut into 3 per recipe. Lightly coat ball with oil (or use oil spray), then freeze ziplock bags for up to 3 months. Thaw overnight in fridge, then shape into ball and proceed with Rise \\#2 – it will take 3 to 4 hours because the dough is starting from fridge cold.\n\n**11\\. Reheating cooked pizza**\n\n- **Emergency** – pizza on paper towels, microwave reheat. Soggy base, but does the job\\!\n- **Stove** – pizza in dry skillet over medium high heat, lid on to warm the top (3 – 5 minutes). Crispy base\\!\n- **Oven** – pizza on tray covered loosely with foil. 7 minutes at 180°C\/350F. Crispy base\\!\n\n**12\\. Make ahead pizza bases only**\n\nBake base only 2 minutes at 275°C\/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe.\n\nCan also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness.\n***\n## **HOMEMADE PIZZA TIPS**\n- **Forgiving dough** – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it somewhere cold (fridge, bathroom) to slow\/stop the rise.\n- **Practical Timing** – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise \\#2. Once Rise \\#2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy.\n- **Uneven base –** don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly.\n- **Rolling pin not the best –** it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well.\n- **Toppings** ([see here for recipes](https:\/\/www.recipetineats.com\/pizza-toppings\/)) – don’t load up too much and don’t use too many “wet” ingredients on the one pizza. Too much toppings = weighs down crust, makes centre soggy.\n- [**Pizza sauce**](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) – same as toppings, use less (I use 1\/4 cup). 1\/2 cup that some recipes call for is way too much – will make your pizza soggy.\n- **FRESHLY GRATED mozzarella cheese –** is best for max surface area coverage and best melt. Store bought grated cheese is bigger pieces, so you need more to get the same coverage = thicker layer of cheese = weighs down the crust.\n- **Cook immediately** once you stretch the pizza base, transfer to pizza pan, top & cook immediately. Don’t leave it sitting around even for 5 minutes, sweats underneath = soggy base.\n***\n**Nutrition** per slice of pizza (assuming pizza cut into 8), base only ie excludes pizza sauce and toppings.\n\n### Nutrition Information:\nCalories: 116cal (6%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 1g (6%)Sodium: 244mg (11%)Potassium: 28mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 4mgIron: 1mg (6%)\n\nKeywords: easy pizza dough, pizza dough\n\nDid you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\\_tin](https:\/\/www.instagram.com\/recipe_tin\/).\n## 40 Second Pizza Dough\nBelow is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! A fairly recent discovery that our pizza dough recipe we’ve been making by hand for years works 100% perfectly in a fraction of the time using a food processor\\!\n\n![The world's fastest pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/40-second-food-processor-pizza-dough-3.jpg)\n\nHungry for more? Subscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\n![The world's fastest pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/40-second-food-processor-pizza-dough-3.jpg?resize=206%2C206)\n\n## 40 Second Pizza Dough – Food Processor\nAuthor:\n\nNagi\n\nPrep:\n\n5 minutes mins\n\nMains\n\nItalian, Western\n\n4\\.96 from 199 votes\n\nServings[3](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/) pizzas, 30cm\/12″\n\nTap or hover to scale\n\n[Print](https:\/\/www.recipetineats.com\/wprm_print\/40-second-pizza-dough-food-processor)\n\n- 30658\n\n**Recipe video above.** When we make pizza, we usually knead by hand because it only takes 5 minutes and we enjoy the tradition and feel of the dough. But I recently discovered the dough can be made in a food processor – the whizzing blades develop gluten at a super sonic speed. The pizza crust comes out exactly the same in every respect as when kneaded by hand! You just need a touch more water so it comes together in the food processor. Best to use weights provided, if you can – it's the most accurate way to make this.\n\n### Ingredients\n- ▢\n  600g (4 cups) bread flour , or plain\/all purpose (Note 1)\n- ▢\n  2 tsp (6g) rapid rise or instant yeast (Note 2)\n- ▢\n  2 tsp (12g) salt , kosher \/ cooking salt (Note 3)\n- ▢\n  4 tsp (20g) white sugar\n- ▢\n  4 tbsp extra virgin olive oil\n- ▢\n  375 ml (1 1\/2 cups) warm tap water (375g, Note 4)\n\n#### For Bowl:\n- ▢\n  2 tsp Extra Olive Oil\n\nCook Mode\n\nPrevent screen from sleeping\n\n### Instructions\n- Fit food processor with dough blade, if you have one.\n- Place flour, yeast, sugar and salt in large food processor (8 cups\/2L+). Pulse twice.\n- With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds.\n- Continue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok).\n- Take dough out and shape into a ball.\n- Follow recipe above for Rise \\#1, shaping, cooking etc – this dough is exactly the same as the above dough.\n\n### Recipe Notes:\n**1\\. Flour** – bread flour \/ pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose \/ plain flour works just fine\\!\n\n**2\\. Yeast** – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Pulse flour and salt in food processor. Then, per recipe, slowly pour water and oil in while motor is running.\n\n**Fresh yeast –** I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g \/ 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.\n\n**3\\. Salt** – reduce to 1 1\/2 tsp if using table salt (finer grains = less volume for same amount of salt)\n\n**4\\. Water temperature** – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.\n\nKeywords: easy pizza dough, pizza dough\n\nDid you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\\_tin](https:\/\/www.instagram.com\/recipe_tin\/).\n## Life of Dozer\nI’m surprised the pizza was still there when I turned around.\n\n![Dozer the golden retriever pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Dozer-pizza_2.jpg)\n\n[Previous Post Pizza toppings](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n\n[Next Post Sandwich Bread WITHOUT yeast](https:\/\/www.recipetineats.com\/sandwich-bread-without-yeast-quick-easy\/)\n\n#### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](http:\/\/www.recipetineats.com\/about-me\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n## Reader Interactions\n### Leave a Comment [Cancel reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#respond)\n#### 627 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/97b1b81e9b4375058f90c53ca1de82a85d2c8d2223cb7c9ea074c1b63dc775bb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lucy lou says\n   \n   March 29, 2026 at 11:03 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Help! I don’t know what I’m doing wrong!? Made this twice, followed exact measurements, it rose beautifully, looked amazing but it was tough and didn’t seem to want to stretch out to fill the pizza base, I had to really pull it and it still didn’t reach. Tasted nice but was a bit too thick and puffy? Where do I go wrong?😩\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1999367)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/564579d02b17c24e1832222895dbe05f7176ebce12c672a385231c77566dc6ba?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)nad says\n   \n   March 15, 2026 at 1:56 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I made this dough many times, it works well, and looks like lots of salt, so I always reduce a bit. But tasty and works well. Thank you\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1989554)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/2d23852728200d1c334bd9f332b6733de175a42e739916451183f5f4519de118?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Darren says\n   \n   March 7, 2026 at 1:53 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I’ve used this recipe a few times, most recently for a wood fired pizza oven. It never disappoints, very workable and terrific flavour.\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1983756)\n4. ![](https:\/\/secure.gravatar.com\/avatar\/9fda921bc3c6e80a9e0d53e0a50dec67f47dd475260bf8b70a32e7f0e306f2be?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Vicki says\n   \n   January 25, 2026 at 11:09 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Best pizza base I’ve made. I especially love your instructions and notes. I feel like I’m having a conversation, as you answer all my queries as the recipe evolvesl\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1941815)\n5. ![](https:\/\/secure.gravatar.com\/avatar\/bd98adf020ed6a6d88daf67d3c35e274d4c20717e9657bba2a2aac908318f457?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lucy says\n   \n   January 23, 2026 at 8:26 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I only had self raising whole meal flour and about half a cup of plain white flour so I mixed the two. Four year old daughter was a bit haphazard with the flour measurements, but still turned out great.\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1939706)\n6. ![](https:\/\/secure.gravatar.com\/avatar\/f6dfc7786ea35e847324f448e42d45ba4294cd8e9737d50f0ef2ca4b47faf8ac?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lyn says\n   \n   January 17, 2026 at 3:54 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    As always Nagi never disappoints. Easy recipe, fantastic recipe and yummy result. Thank you\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1932242)\n7. ![](https:\/\/secure.gravatar.com\/avatar\/0b30400f926c6f27b4f4354b98cb0a01f924b27ad5d6ddc6fcc7f7444ca2089e?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Vanessa says\n   \n   December 31, 2025 at 8:59 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    Brilliant 👏 thanks\\!\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1918095)\n8. ![](https:\/\/secure.gravatar.com\/avatar\/8bbb967d49567ecfcb388a9b2c24c649fe01fafde793e5585803a0cb10878449?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Irene says\n   \n   December 29, 2025 at 7:12 pm\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    I made this pizza dough today and it was so tasty and easy to make. The best dough I have made to date. Thanks\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1916524)\n9. ![](https:\/\/secure.gravatar.com\/avatar\/1cda09bf426dadd5ca0be4a4dbbe88965ab56e42507d584b1d0e080bbb57b660?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jane Bat says\n   \n   December 17, 2025 at 2:58 am\n   \n   ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    After a number of “meh” outcomes from other recipes, these pizzas came out amazing – and the pizza sauce recipe rocks too. Thank you for the recipe and tips.\n   \n   [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1903991)\n10. ![](https:\/\/secure.gravatar.com\/avatar\/54bc92d5747130bf43567308c21cad970f1f21899bc5772e5c268fe1da1284f7?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Mamamik says\n    \n    November 23, 2025 at 12:46 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Nagi you have done it again! I am a purist so kneaded by hand – super cathartic on a Friday night 🤣 and we had them yesterday. They worked perfectly!!\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1886941)\n11. ![](https:\/\/secure.gravatar.com\/avatar\/ce370867de9a224ff60f9197508fc0eec125f0971fbbcaf56ef666d9e2124390?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)David Foster says\n    \n    November 7, 2025 at 7:37 am\n    \n    I’ve attempted many pizzas over time, with a number of different dough recipes but this one is the only one so far that gives predictable, repeatable results. Absolute winner with the family.\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1874020)\n12. ![](https:\/\/secure.gravatar.com\/avatar\/bc3f0454d3b9dd31a1786530ecedf0619410f5f450857bc589363ce0216e1713?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Mila says\n    \n    October 25, 2025 at 6:04 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This is amazing! I’ve used this recipe a bunch of times and always works out perfectly. I love it\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1865288)\n13. ![](https:\/\/secure.gravatar.com\/avatar\/f983752d93d6b3b358a3fd432d423546c8e04ca6420ef2534aad0d9c095d0f72?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Angie Mack says\n    \n    September 25, 2025 at 6:31 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     OUTDOOR PIZZA OVEN SUITABLE\\!  \n     We are in Aust. & have Ninja Woodfire Outdoor Oven. Made dough 3 times now, it’s flawless! Used a cheap stand mixer with dough hook, add dry ingredients (use bread flour) put on low speed, then slowly pour in water & oil, leave mixer to knead for 6-8mins then continue with Nagi’s instructions. We cook Artisan Style on pre heated Pizza Stone at 370 Degrees Celsius for 2mins 40secs, results in crispy base with leopard char bubbled crust. TIP:- Semolina sprinkled wooden pizza paddle\/peel to launch into oven, metal peel to remove from oven on to a board. Let pizza settle for a minute or 2 before cutting. MAGIC! Thanks Nagi x\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1841668)\n14. ![](https:\/\/secure.gravatar.com\/avatar\/d0bbd830a6c84189e9f6407a4f1a4df0c8c5cfa443dba330abe9e0d6d83f1920?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Ursula says\n    \n    September 10, 2025 at 5:23 am\n    \n    I made this last week and it is the BEST dough….Used the frozen one few days later and still yummmm Thank you Nagi\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1830220)\n15. ![](https:\/\/secure.gravatar.com\/avatar\/28cfb8b26f3b4c1a780d8646493b8a5872cf55a9f508ae78152d9e76ce353a6d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sally Bear says\n    \n    September 2, 2025 at 6:32 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Love this recipe. I let it ‘sit’ for 3-5 days before I use it and it really does make a difference. But you know what I love even more? Dozer\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1824897)\n16. ![](https:\/\/secure.gravatar.com\/avatar\/c02f5b699f35bea9ba15934daa9842a9e6d98615f70bec1a33d384167dd427f6?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Wendy Morrison says\n    \n    August 16, 2025 at 7:21 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This was my first-ever attempt at making pizza. I used the food processor method, and it worked well. I cooked it on Grill Mode in my Woodfired Grill (no smoke). It was just a pity that I forgot to measure my pizza tray. It hung out of the grill a cm! I just rotated it and it worked fine. Not ideal, but what a forgiving pizza dough! Crisp base and nice chewy texture. Thank you, Nagi\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1813524)\n17. ![](https:\/\/secure.gravatar.com\/avatar\/c6b57a29155e28e2205d708832bc0cd5fcb5f0307f68ae3b305b5d27c0e61657?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Leila Timol says\n    \n    July 11, 2025 at 5:59 pm\n    \n    ![1 star](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-1.svg)  \n     How do people make this work? I measured everything exactly. There is not enough liquid for that amount of flour! The dough was so dry. Added a bit more water, but the dough was just tough – not soft at all. Let it sit for 2 hours and it barely rose. Bizzare fail – I’m so confused lol\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1789421)\n    - ![](https:\/\/secure.gravatar.com\/avatar\/a9971f991860bba0d8de3c5797795fe403966f4dcc17cac014404ca7a940e2a1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Noelia says\n      \n      September 7, 2025 at 11:52 am\n      \n      ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n       Oh no 🙁 I do tend use a bit more water than the recipe calls for. But in terms of the dough not rising – could it be the yeast had expired it’s use by date? This does make a difference; have learnt the hard way…\n      \n      [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1828146)\n    - ![](https:\/\/secure.gravatar.com\/avatar\/18d8218fe73dbdfff86dab592b111665cf4392604dae86b5bdfdb9f047a86fc1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Borris says\n      \n      October 11, 2025 at 2:05 pm\n      \n      ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n       I’ve cooked this numerous times and the ratios are spot on. It’s worked for me nearly every time I’ve learnt from these times and suggest the following tips:  \n       1. Measure using quality digital scales. I put the stand mixer bowel on the scales, zero them and then add the flour to get it spot on.  \n       2. I then do the same with a measuring jug zero the scale and add the water to get it spot on.  \n       3. Add the sugar and yeast to the water mix it, cover it and leave it for 5-10 minutes and make sure it foams up, this proves the yeast is good and the water temperature is right.  \n       4. Use a stand mixer with bread hook. Once all ingredients are combined let it run for 3 minutes. Then take it out and knead it by hand for two minutes.  \n       5. I use a large Tupperware bowl with lid for the first rise. Just wipe the inside with olive oil so it doesn’t stick.  \n       6. I’m just using cheap Cole’s brand flour and dry yeast and this works fine.\n      \n      [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1854147)\n18. ![](https:\/\/secure.gravatar.com\/avatar\/0e5fe40bdc14138949ad01defd6bc217a379b0bd3e34a0731ad98a77135260f7?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Julia says\n    \n    July 10, 2025 at 8:36 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Success! I did the stand mixer method, 1 hour rise followed by 45 minutes. Worked out to perfection. It was very similar to the pre-made frozen bases you can buy in Aus (without all the preservatives and thickeners aka synthetic chemicals). Nice fluffy crust and crispy base. I love making things that, in this generation, we have been raised to buy in a packet. Healthier, less waste, less money. More wins.\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1788779)\n19. ![](https:\/\/secure.gravatar.com\/avatar\/3bece388db2d48e1172d4dbac9ca031155b26464a884788dc7359fdbc757c147?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sunny says\n    \n    July 10, 2025 at 1:41 pm\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     Made this many times since first discovering it this year. Always turns out well, even if I don’t adjust for the weather. I use the dough setting on my bread machine, so easy. Thank you\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1788594)\n20. ![](https:\/\/secure.gravatar.com\/avatar\/24c32a2e0eaef12c461d6f4bba6509587976b88d1601acdbdd68c9c0cd7904bf?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michelle says\n    \n    June 8, 2025 at 9:45 am\n    \n    ![5 stars](https:\/\/www.recipetineats.com\/content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n     This is my go-to pizza dough recipe. Turns out great every time. I appreciate the thorough instructions and detailed notes. It is easy to make a quick, economical pizza at home for a fraction of the pizza takeout price. Thanks, Nagi\\!\n    \n    [Reply](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#comment-1770007)\n\n[Older Comments](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/comment-page-2\/#comments)\n\n## Primary Sidebar\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/nagi.jpg?resize=747%2C747)\n\n### Hi, I'm Nagi\\!\nI believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\\!\n\n[Read More](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n\n### Free Recipe eBooks\nJoin my free email list to receive THREE free cookbooks\\!\n\n![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/dozer.jpeg)\n\n### Meet Dozer\nOfficial taste tester of RecipeTin Eats\\!\n\n[Meet Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/fast-meals.jpeg)](https:\/\/www.recipetineats.com\/category\/collections\/dinner-tonight\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/one-pot.jpeg)](https:\/\/www.recipetineats.com\/category\/one-pot-recipes\/)\n\n[![](https:\/\/www.recipetineats.com\/tachyon\/2018\/12\/japanese-meals.jpeg)](https:\/\/japan.recipetineats.com\/)\n\n##### As Featured On\n### Never miss a recipe\\!\nSubscribe to my newsletter and receive 3 FREE ebooks\\!\n\n[Subscribe](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/#profile-subscribe-popup)\n\n##### Recipes\n- [All Recipes](https:\/\/www.recipetineats.com\/recipes\/)\n- [By Category](https:\/\/www.recipetineats.com\/categories\/)\n- [Collections](https:\/\/www.recipetineats.com\/category\/collections\/)\n\n##### About\n- [About Nagi](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/)\n- [About Dozer](https:\/\/www.recipetineats.com\/dozer-the-golden-retriever-dog\/)\n- [RecipeTin Meals](https:\/\/www.recipetineats.com\/recipetin-meals\/)\n\n##### Related\n- [RecipeTin Japan](https:\/\/japan.recipetineats.com\/)\n\n##### Help\n- [Contact](https:\/\/www.recipetineats.com\/contact\/)\n- [Image Use Policy](https:\/\/www.recipetineats.com\/policy-use-of-recipes-images\/)\n\n© RecipeTin Eats 2026\n\n- [Privacy Policy & Terms](https:\/\/www.recipetineats.com\/nagi-recipetin-eats\/privacy-disclosure\/)\n\nSite Credits\n\nMaintained by [Human Made](https:\/\/humanmade.com\/) Designed by Melissa Rose Design Developed by Once Coupled\n\nAll Rights Reserved\n\n## Subscribe to my newsletter\n![](https:\/\/www.recipetineats.com\/tachyon\/2024\/05\/Free-eCookbooks-graphic_popup-resized.jpg)\n\n### Sign up and receive 3 FREE EBOOKS\\!","attrs_readable_markdown":"The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker.\n\n**5 minutes kneaded by** **hand** or **40 seconds flat** using a food processor. Top with anything your heart desires – see our [Pizza Sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) and [favourite pizza toppings\\!](https:\/\/www.recipetineats.com\/pizza-toppings\/) *No yeast? No worries – use my [Secret No Yeast Pizza Dough](https:\/\/www.recipetineats.com\/no-yeast-pizza-dough\/).*\n\n![Ball of Pizza dough for homemade pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Ball-of-pizza-dough.jpg)\n\n![Overhead photo of homemade pizza dough recipe - pepperoni pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pepperoni-Pizza_7.jpg)\n\nThis is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something\\!\n\nIt makes a homemade pizza crust like you get from your favourite **wood fired Italian pizza** place. Puffy edges that are slightly crispy on the outside, but chewy and moist like [Artisan bread](https:\/\/www.recipetineats.com\/easy-yeast-bread-recipe-no-knead\/) on the inside.\n\nThe base gets crispy enough so each slice has *just* enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin.\n\nSee? Prawn pizza evidence! ([Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/))\n\n![Showing structure of homemade pizza dough - slice of Prawn Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Prawn-Pizza_0.jpg)\n\nSlice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy. [Topping recipe here.](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n\n![Ball of dough and spreading pizza sauce on homemade pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Ball-of-pizza-dough-and-spreading-pizza-sauce-on-pizza.jpg)\n\nSpread pizza crust with Instant Pizza Sauce – [recipe here](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/).\n## **How to make homemade pizza – 3 easy steps**\n1. **Make dough & Rise 1 –** make the dough, Rise \\#1 for 1 – 2 hours;\n2. **Balls & Rise 2 –** form 3 balls, then do Rise \\#2 for 1 hour;\n3. **Top & bake –** Stretch out to make pizza crust, spread with [sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/), [toppings](https:\/\/www.recipetineats.com\/pizza-toppings\/) of choice, bake 10 minutes\\!\n\nUseful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right\\!\n***\n## **What you need for pizza dough**\nHere’s what you need to make pizza dough:\n\n![Ingredients in homemade pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Ingredients-in-homemade-pizza-dough-pizza-crust.jpg)\n\n- **Yeast** – instant \/ rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder);\n- ****Bread –**** While plain\/all purpose flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out\\!\n- **Sugar** – helps the dough rise and brown the crust;\n- **Salt** – nobody likes a bland, flavourless pizza crust\\!\n- **Warm water** – yeast loves warmth so it helps the dough rise faster;\n- **Olive oil** – required to keep the crust tender and moist inside when making pizza in home ovens. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400°C\/750°F. Home ovens will max out at about 275°C\/530°F or less = longer to bake = crust dries out unless we use oil.\n\n![Close up showing crumb structure of homemade pizza dough \/ pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Close-up-of-inside-pizza-crust.jpg)\n\nYou need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style\\!\n***\n## **Part 1: How to make pizza dough**\nIt. Is. EASY! And so many options:\n\n- Hand knead – 5 minutes\n- Standmixer – 3 minutes\n- Food processor – 40 seconds (yes, really!)\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-make-Pizza1.jpg)\n\n1. Mix flour, yeast, salt and sugar, then mix in water and oil;\n2. It will come together into a rough dough that leaves the bowl pretty clean;\n3. Scrape out onto a floured work surface and bring it together into a ball; then\n4. Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor).\n\nThis is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs.\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-make-Pizza2-1.jpg)\n\nPizza dough before and after kneading.\n***\n## **40 Second Pizza Dough – food processor**\nAfter years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same\\!\n\nThe trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded.\n\nAlso, the dough pulls away from the edges and blade so the food processor is **easy to clean,** which makes this method even more appealing\\!\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/40-Second-food-processor-pizza-dough.jpg)\n***\n## **Dough Rise \\# 1**\nAfter the dough has been kneaded using your method of choice, it’s time to let it rise.\n\n1. Drizzle the same bowl with olive oil, then put the dough in;\n2. Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour\\!\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-proof-dough-for-pizza.jpg)\n\n## **Optional: Fridge up to 5 days = extra flavour\\!**\nThe beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time.\n\nTypically, I make pizza dough the night before, leave it overnight then make it the next day.\n\nJust put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too.\n\n**It can also be frozen.** Directions provided for fridge and freezer in the recipe.\n\n![Homemade Rocket Prosciutto Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Proscuitto-Rocket-Pizza-landscape.jpg)\n\nProsciutto and Rocket Pizza – classic Italian. [Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n## **Part 2: Forming balls**\nIf you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough.\n\n1. Scrape dough out of bowl;\n2. Shape into a log, knocking out all the air, and cut into 3 equal pieces;\n3. Tuck the sides of the dough underneath, money-bag style;\n4. This stretches the dough on one side so you have a smooth surface;\n5. Place on a tray, then cover with a damp tea towel;\n6. Rise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 – 4 hours (because the dough needs to come to room temperature first before it will start to rise).\n\n![How to make pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-make-Pizza5.jpg)\n\nAfter the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out.\n***\n## **Part 3: Stretch pizza base**\nThere’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules:\n\n1. Don’t handle the edges so you don’t knock the air out = authentic puffy edges\n2. Use a light touch – if you flatten the dough to death you’ll end up with a dry, super crisp crust. Pizza dough should be **stretched, pulled and pushed outwards** as opposed to flattening down like when rolling out pie crusts.\n\nDo not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic\\!\n\nI typically use this **easy stretch-on-counter method:**\n\n![How to stretch pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/How-to-stretch-pizza-dough.jpg)\n\n1. Use fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges;\n2. Once you flatten with your fingers \/ palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm \/ 10″ wide;\n3. Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan.\n***\n## **Part 4: The Sauce**\nHere are our [**Pizza Sauce recipes**](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/). We have three versions:\n\n1. **Cooked down** pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using.\n2. **Almost-instant pizza sauce** made using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make\\!\n3. **An “in-between” pizza sauce** that gains freshness from passata, a hit of tomato paste for some intensity, but without the hassle of any cooking.\n\n![Quick pizza sauce made with tomato paste](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pizza-Sauce-landscape.jpg)\n\nAlmost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza\\!\n\nSupreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the [Instant Pizza Sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) because the slight sourness from the tomato paste balances out the strong flavoured toppings.\n\n![Homemade Supreme Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Supreme-Pizza.jpg)\n\nSupreme pizza. At least 2 types of meat is mandatory – this has 3! [Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n## **Part 5: Toppings – don’t be greedy\\!**\nSee the [**RecipeTin Eats Pizza Toppings**](https:\/\/www.recipetineats.com\/pizza-toppings\/) menu for recipes for our favourite pizzas.\n\nYou can top pizzas with anything your heart desires, but the key thing to remember is this: **LESS IS MORE\\!**\n\nPizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up.\n\nI’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me\\!\n\n![Pizza Toppings](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pizza-Toppings.jpg)\n\nUseful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down.\n\n![Potato Rosemary Pizza in a pizza pan, fresh out of the oven](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Potato-Rosemary-Pizza_2.jpg)\n\nPotato Rosemary Pizza, a personal favourite! Carb on carb heaven…. [Recipe here.](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n## **Part 6: Baking**\nPizza stone \\> pizza pan with holes \\> baking sheet.\n\n**I use a pizza pan with holes in it** 99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone.\n\nIf you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions)\n\n![Close up showing crumb structure of homemade pizza dough \/ pizza crust](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pizza-pan-with-holes-1.jpg)\n\nPro tip: look for pizza pans with extra large holes. Holes = crispier base\\!\n\n![Close up of homemade BBQ Meatlovers Pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Meatlovers-1.jpg)\n\nBBQ Meatlovers’ Pizza. 4+ types of meat! [Recipe here.](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n\nIf you use a knife and fork to eat pizza, I’m afraid we can’t be friends…. 😂\n\nHands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT.\n\n![Cheese pull picking up slice of homemade pepperoni pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Pepperoni-Pizza_5.jpg)\n\nPepperoni pizza – [recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n## **Parbake make-ahead pizza bases**\nThe pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C\/530°F (all oven types), or as high as your oven will go if it won’t go that high.\n\nThe pizza bases will be pale and *just* cooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight)\n\nTo use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe.\n\n**Note:** Freezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that.\n***\n## Best way to reheat leftover pizza\nIf you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven.\n\nAnd of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! *– Nagi x*\n***\n## Watch how to make it\nHere’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!)\n\nAnd here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same\\!\n\nSubscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\nServings[3](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/) pizzas, 30cm\/12″\n\nTap or hover to scale\n\n**Recipe video above.** This pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a **food processor (see 2nd recipe card below)**. It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker\\!\n\n**Best to use weights provided,** if you can.\n\nMakes 3 pizzas.\n\n- ▢\n  600g (4 cups)  bread flour or pizza flour (or plain\/all purpose) (Note 1)\n- ▢\n  2 tsp (6g) rapid rise or instant yeast (Note 2)\n- ▢\n  2 1\/2 tsp \/ 15g salt , kosher \/ cooking salt (Note 3)\n- ▢\n  4 tsp \/ 20g white sugar\n- ▢\n  4 tbsp extra virgin olive oil\n- ▢\n  330 ml (1 1\/3 cups)  warm tap water (330g, Note 4)\n\n#### For Working:\n- ▢\n  1 tbsp Extra Flour\n- ▢\n  2 tsp Extra Olive Oil\n\n#### Toppings\n- ▢\n  130g \/ 1 1\/3 cups tightly packed  mozzarella cheese, freshly grated per pizza, (Note 8)\n- ▢\n  1\/4 cup [pizza sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) per pizza\n- ▢\n  [Toppings of choice](https:\/\/www.recipetineats.com\/pizza-toppings\/)\n\nCook ModePrevent screen from sleeping\n\n#### Dough:\n- **Mix dry:** Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.\n- **Add wet:** Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.\n- **Knead 5 minutes:** Sprinkle work surface with 1\/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball.\n\n#### Rise \\#1:\n- Drizzle large bowl with Extra Olive Oil (can use same bowl).\n- Place dough in, turn over and rub top with oil.\n- Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise \\#1)\n\n#### Optional fridge – flavour development:\n- After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7)\n\n#### Form small balls, Rise \\#2:\n- Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.\n- Cut into 3 equal portions (330g \/ 11.6 oz each) – one for each pizza base.\n- For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.\n- Place balls, smooth side up, on a large tray – 5cm \/ 2\" from edge of tray, 10cm \/ 4\" from each other.\n- Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap.\n- Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours).\n\n#### Stretch pizza base:\n- Preheat oven to 275°C \/ 530°F, or as high as it will go. Put shelf in top third of oven.\n- Sprinkle work surface with 1\/2 tbsp flour. Place one dough ball on top.\n- Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm\/8\" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm \/ 12\" pizza pan.\n- Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm \/ 1\/3\" of the edge untouched as much as possible (for puffy crusts!).\n\n#### Topping \/ Cooking (work quickly!):\n- Spread with 1\/4 cup [pizza sauce](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/), 130g \/ 1 1\/3 cups freshly grated mozzarella, then toppings of choice (see [Topping recipes here](https:\/\/www.recipetineats.com\/pizza-toppings\/)).\n- Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.\n- Cut into wedges, serve immediately!\\!\n- Repeat process for remaining balls to make two more pizzas.\n\n**1\\. Flour** – bread flour \/ pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose \/ plain flour works just fine\\!\n\n**2\\. Yeast** – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written.\n\n**Fresh yeast –** I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g \/ 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.\n\n**3\\. Salt** – reduce to 1 1\/2 tsp if using table salt (finer grains = less volume for same amount of salt)\n\n**4\\. Water temp** – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.\n\n**5\\.** **Pizza dough** doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza\\!\n\n**6\\. Dough rising** – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs.\n\nIf it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise. **Warm place ideas** – run empty dryer, turn off then put bowl inside. Or oven at 30°C\/86°F (no hotter, will kill yeast). Do not put in direct sunlight.\n\n**7\\. Fridge & flavour development:** fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful pizza crust. This dough is terrific cooked immediately once made, but gets even better with time. I usually make dough the day before, the cook the next day.\n\nNote that the dough will likely deflate while stored in the fridge. This is not a problem! Just ensure you take the dough out ~3 hours before you plan to cook. Shape the individual balls while cold, then leave to rise in a warm place.\n\n**8\\. Cheese –** always use freshly grated for pizza, not store bought pre-shredded which is chunkier (so you need more to cover = weighs down crust) and coated with anti caking agent (doesn’t melt as well). Just grate with standard box grater.\n\n- **Mozzarella** is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc.\n- **To up the** **flavour**, add a mix other cheeses with more flavour that melts well, such as Monterey Jack, Cheddar (don’t use too much, it’s greasy), fontina, gruyere, provolone, Swiss cheese.\n- **Buffalo mozzarella** is used for Margherita pizza, see [recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/).\n- **Blue Cheese** is used for Quattro Formaggio (4 Cheese Pizza) along with provolone, parmesan and mozzarella (and it’s fabulous! [Recipe here](https:\/\/www.recipetineats.com\/pizza-toppings\/#wprm-recipe-container-45952))\n\n**9\\. Pizza stone –** preheat stone in oven. Sprinkle wooden paddle very generously with semolina (or flour or cornmeal\/polenta). Slide raw pizza base onto paddle, cover with toppings. Remove hot stone from oven, then slide pizza onto hot stone. Transfer to oven immediately, cook 6 to 7 minutes.\n\n**10\\. DOUGH STORAGE:**\n\n**Dough in fridge up to 5 days –** Plan ahead, do Rise \\#1 in a large container (or separate dough into 3 smaller containers for Rise \\#1). After you do Rise \\#1, remove cling wrap and cover with lid\\*, and put the puffed up dough in the bowl straight into the fridge with the cling wrap on (ie do not deflate it). It will probably rise a bit more in the fridge in the first 24 hrs, then it might deflate. Either way ok.\n\nThen remove cold dough from fridge and immediately proceed to “Form small balls, Rise \\#2″ steps. Will take 3 – 4 hrs for Rise \\#2 using fridge cold dough, doesn’t matter if it even takes 6 hrs (ie you left to rise, came back and realise it’s not rising, move to warmer place, as I have done!). Also see “Practical Timing” tip below.\n\n\\* Do not use airtight lid for Rise \\#1, need some air escape. Cling wrap is best – I know it’s not environmentally friendly, but it is the most effective for Rise \\#1.\n\n**Alternative –** After Rise \\#1, form log, cut into 3 and form balls per recipe. Use one\/two now, save the other by putting in fridge or freezer BEFORE doing Rise \\#2. When ready to use, take out of fridge (or thaw from freezer) and follow recipe for Rise \\#2. Dough rises a wee bit less which is why I prefer refrigerating straight after Rise \\#1 (ie pre cutting) but once baked it is barely noticeable (I only notice because I measured during testing!!)\n\n**Freezing dough –** do Rise \\#1, shape into log and cut into 3 per recipe. Lightly coat ball with oil (or use oil spray), then freeze ziplock bags for up to 3 months. Thaw overnight in fridge, then shape into ball and proceed with Rise \\#2 – it will take 3 to 4 hours because the dough is starting from fridge cold.\n\n**11\\. Reheating cooked pizza**\n\n- **Emergency** – pizza on paper towels, microwave reheat. Soggy base, but does the job\\!\n- **Stove** – pizza in dry skillet over medium high heat, lid on to warm the top (3 – 5 minutes). Crispy base\\!\n- **Oven** – pizza on tray covered loosely with foil. 7 minutes at 180°C\/350F. Crispy base\\!\n\n**12\\. Make ahead pizza bases only**\n\nBake base only 2 minutes at 275°C\/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe.\n\nCan also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness.\n***\n## **HOMEMADE PIZZA TIPS**\n- **Forgiving dough** – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it somewhere cold (fridge, bathroom) to slow\/stop the rise.\n- **Practical Timing** – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise \\#2. Once Rise \\#2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy.\n- **Uneven base –** don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly.\n- **Rolling pin not the best –** it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well.\n- **Toppings** ([see here for recipes](https:\/\/www.recipetineats.com\/pizza-toppings\/)) – don’t load up too much and don’t use too many “wet” ingredients on the one pizza. Too much toppings = weighs down crust, makes centre soggy.\n- [**Pizza sauce**](https:\/\/www.recipetineats.com\/pizza-sauce-recipe\/) – same as toppings, use less (I use 1\/4 cup). 1\/2 cup that some recipes call for is way too much – will make your pizza soggy.\n- **FRESHLY GRATED mozzarella cheese –** is best for max surface area coverage and best melt. Store bought grated cheese is bigger pieces, so you need more to get the same coverage = thicker layer of cheese = weighs down the crust.\n- **Cook immediately** once you stretch the pizza base, transfer to pizza pan, top & cook immediately. Don’t leave it sitting around even for 5 minutes, sweats underneath = soggy base.\n***\n**Nutrition** per slice of pizza (assuming pizza cut into 8), base only ie excludes pizza sauce and toppings.\n\nCalories: 116cal (6%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 1g (6%)Sodium: 244mg (11%)Potassium: 28mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 4mgIron: 1mg (6%)\n\nKeywords: easy pizza dough, pizza dough\n## 40 Second Pizza Dough\nBelow is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! A fairly recent discovery that our pizza dough recipe we’ve been making by hand for years works 100% perfectly in a fraction of the time using a food processor\\!\n\n![The world's fastest pizza dough](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/40-second-food-processor-pizza-dough-3.jpg)\n\nSubscribe to my [newsletter](https:\/\/recipetineats.ck.page\/6f68ed0a2d) and follow along on [Facebook](https:\/\/www.facebook.com\/RecipeTinEats), [Pinterest](http:\/\/www.pinterest.com\/recipetin\/) and [Instagram](http:\/\/instagram.com\/recipe_tin) for all of the latest updates.\n\nServings[3](https:\/\/www.recipetineats.com\/pizza-dough-recipe\/) pizzas, 30cm\/12″\n\nTap or hover to scale\n\n**Recipe video above.** When we make pizza, we usually knead by hand because it only takes 5 minutes and we enjoy the tradition and feel of the dough. But I recently discovered the dough can be made in a food processor – the whizzing blades develop gluten at a super sonic speed. The pizza crust comes out exactly the same in every respect as when kneaded by hand! You just need a touch more water so it comes together in the food processor. Best to use weights provided, if you can – it's the most accurate way to make this.\n\n- ▢\n  600g (4 cups) bread flour , or plain\/all purpose (Note 1)\n- ▢\n  2 tsp (6g) rapid rise or instant yeast (Note 2)\n- ▢\n  2 tsp (12g) salt , kosher \/ cooking salt (Note 3)\n- ▢\n  4 tsp (20g) white sugar\n- ▢\n  4 tbsp extra virgin olive oil\n- ▢\n  375 ml (1 1\/2 cups) warm tap water (375g, Note 4)\n\n#### For Bowl:\n- ▢\n  2 tsp Extra Olive Oil\n\nCook ModePrevent screen from sleeping\n\n- Fit food processor with dough blade, if you have one.\n- Place flour, yeast, sugar and salt in large food processor (8 cups\/2L+). Pulse twice.\n- With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds.\n- Continue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok).\n- Take dough out and shape into a ball.\n- Follow recipe above for Rise \\#1, shaping, cooking etc – this dough is exactly the same as the above dough.\n\n**1\\. Flour** – bread flour \/ pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose \/ plain flour works just fine\\!\n\n**2\\. Yeast** – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Pulse flour and salt in food processor. Then, per recipe, slowly pour water and oil in while motor is running.\n\n**Fresh yeast –** I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g \/ 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.\n\n**3\\. Salt** – reduce to 1 1\/2 tsp if using table salt (finer grains = less volume for same amount of salt)\n\n**4\\. Water temperature** – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.\n\nKeywords: easy pizza dough, pizza dough\n## Life of Dozer\nI’m surprised the pizza was still there when I turned around.\n\n![Dozer the golden retriever pizza](https:\/\/www.recipetineats.com\/tachyon\/2020\/05\/Dozer-pizza_2.jpg)","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

4 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.2 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://www.recipetineats.com/pizza-dough-recipe/
Last Crawled	2026-04-09 22:20:01 (4 days ago)
First Indexed	2020-05-01 11:38:45 (5 years ago)
HTTP Status Code	200
Meta Title	Pizza Dough recipe – best ever homemade pizza! - RecipeTin Eats
Meta Description	Easy pizza dough recipe for an excellent homemade pizza crust, Italian woodfired pizza style. 40 seconds flat with a food processor, or 5 minutes kneading.
Meta Canonical	null
Boilerpipe Text	The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker. 5 minutes kneaded by hand or 40 seconds flat using a food processor. Top with anything your heart desires – see our Pizza Sauce and favourite pizza toppings! No yeast? No worries – use my Secret No Yeast Pizza Dough . This is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something! It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, but chewy and moist like Artisan bread on the inside. The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin. See? Prawn pizza evidence! ( Recipe here ) Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy. Topping recipe here. Spread pizza crust with Instant Pizza Sauce – recipe here . How to make homemade pizza – 3 easy steps Make dough & Rise 1 – make the dough, Rise #1 for 1 – 2 hours; Balls & Rise 2 – form 3 balls, then do Rise #2 for 1 hour; Top & bake – Stretch out to make pizza crust, spread with sauce , toppings of choice, bake 10 minutes! Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right! What you need for pizza dough Here’s what you need to make pizza dough: Yeast – instant / rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder); Bread – While plain/all purpose flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out! Sugar – helps the dough rise and brown the crust; Salt – nobody likes a bland, flavourless pizza crust! Warm water – yeast loves warmth so it helps the dough rise faster; Olive oil – required to keep the crust tender and moist inside when making pizza in home ovens. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400°C/750°F. Home ovens will max out at about 275°C/530°F or less = longer to bake = crust dries out unless we use oil. You need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style! Part 1: How to make pizza dough It. Is. EASY! And so many options: Hand knead – 5 minutes Standmixer – 3 minutes Food processor – 40 seconds (yes, really!) Mix flour, yeast, salt and sugar, then mix in water and oil; It will come together into a rough dough that leaves the bowl pretty clean; Scrape out onto a floured work surface and bring it together into a ball; then Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor). This is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs. Pizza dough before and after kneading. 40 Second Pizza Dough – food processor After years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same! The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded. Also, the dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing! Dough Rise # 1 After the dough has been kneaded using your method of choice, it’s time to let it rise. Drizzle the same bowl with olive oil, then put the dough in; Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour! Optional: Fridge up to 5 days = extra flavour! The beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time. Typically, I make pizza dough the night before, leave it overnight then make it the next day. Just put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too. It can also be frozen. Directions provided for fridge and freezer in the recipe. Prosciutto and Rocket Pizza – classic Italian. Recipe here . Part 2: Forming balls If you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough. Scrape dough out of bowl; Shape into a log, knocking out all the air, and cut into 3 equal pieces; Tuck the sides of the dough underneath, money-bag style; This stretches the dough on one side so you have a smooth surface; Place on a tray, then cover with a damp tea towel; Rise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 – 4 hours (because the dough needs to come to room temperature first before it will start to rise). After the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out. Part 3: Stretch pizza base There’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules: Don’t handle the edges so you don’t knock the air out = authentic puffy edges Use a light touch – if you flatten the dough to death you’ll end up with a dry, super crisp crust. Pizza dough should be stretched, pulled and pushed outwards as opposed to flattening down like when rolling out pie crusts. Do not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic! I typically use this easy stretch-on-counter method: Use fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges; Once you flatten with your fingers / palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm / 10″ wide; Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan. Part 4: The Sauce Here are our Pizza Sauce recipes . We have three versions: Cooked down pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using. Almost-instant pizza sauce made using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make! An “in-between” pizza sauce that gains freshness from passata, a hit of tomato paste for some intensity, but without the hassle of any cooking. Almost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza! Supreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the Instant Pizza Sauce because the slight sourness from the tomato paste balances out the strong flavoured toppings. Supreme pizza. At least 2 types of meat is mandatory – this has 3! Recipe here . Part 5: Toppings – don’t be greedy! See the RecipeTin Eats Pizza Toppings menu for recipes for our favourite pizzas. You can top pizzas with anything your heart desires, but the key thing to remember is this: LESS IS MORE! Pizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up. I’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me! Useful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down. Potato Rosemary Pizza, a personal favourite! Carb on carb heaven…. Recipe here. Part 6: Baking Pizza stone > pizza pan with holes > baking sheet. I use a pizza pan with holes in it 99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone. If you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions) Pro tip: look for pizza pans with extra large holes. Holes = crispier base! BBQ Meatlovers’ Pizza. 4+ types of meat! Recipe here. If you use a knife and fork to eat pizza, I’m afraid we can’t be friends…. 😂 Hands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT. Pepperoni pizza – recipe here . Parbake make-ahead pizza bases The pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. The pizza bases will be pale and just cooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight) To use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe. Note: Freezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that. Best way to reheat leftover pizza If you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven. And of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! – Nagi x Watch how to make it Here’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!) And here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same! Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Servings 3 pizzas, 30cm/12″ Tap or hover to scale Recipe video above. This pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a food processor (see 2nd recipe card below) . It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker! Best to use weights provided, if you can. Makes 3 pizzas. ▢ 600g (4 cups) bread flour or pizza flour (or plain/all purpose) (Note 1) ▢ 2 tsp (6g) rapid rise or instant yeast (Note 2) ▢ 2 1/2 tsp / 15g salt , kosher / cooking salt (Note 3) ▢ 4 tsp / 20g white sugar ▢ 4 tbsp extra virgin olive oil ▢ 330 ml (1 1/3 cups) warm tap water (330g, Note 4) For Working: ▢ 1 tbsp Extra Flour ▢ 2 tsp Extra Olive Oil Toppings ▢ 130g / 1 1/3 cups tightly packed mozzarella cheese, freshly grated per pizza, (Note 8) ▢ 1/4 cup pizza sauce per pizza ▢ Toppings of choice Cook Mode Prevent screen from sleeping Dough: Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon. Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl. Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball. Rise #1: Drizzle large bowl with Extra Olive Oil (can use same bowl). Place dough in, turn over and rub top with oil. Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise #1) Optional fridge – flavour development: After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7) Form small balls, Rise #2: Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process. Cut into 3 equal portions (330g / 11.6 oz each) – one for each pizza base. For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface. Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other. Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap. Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours). Stretch pizza base: Preheat oven to 275°C / 530°F, or as high as it will go. Put shelf in top third of oven. Sprinkle work surface with 1/2 tbsp flour. Place one dough ball on top. Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm / 12" pizza pan. Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm / 1/3" of the edge untouched as much as possible (for puffy crusts!). Topping / Cooking (work quickly!): Spread with 1/4 cup pizza sauce , 130g / 1 1/3 cups freshly grated mozzarella, then toppings of choice (see Topping recipes here ). Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots. Cut into wedges, serve immediately!! Repeat process for remaining balls to make two more pizzas. 1. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine! 2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written. Fresh yeast – I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast. 3. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt) 4. Water temp – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp. 5. Pizza dough doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza! 6. Dough rising – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs. If it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise. Warm place ideas – run empty dryer, turn off then put bowl inside. Or oven at 30°C/86°F (no hotter, will kill yeast). Do not put in direct sunlight. 7. Fridge & flavour development: fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful pizza crust. This dough is terrific cooked immediately once made, but gets even better with time. I usually make dough the day before, the cook the next day. Note that the dough will likely deflate while stored in the fridge. This is not a problem! Just ensure you take the dough out ~3 hours before you plan to cook. Shape the individual balls while cold, then leave to rise in a warm place. 8. Cheese – always use freshly grated for pizza, not store bought pre-shredded which is chunkier (so you need more to cover = weighs down crust) and coated with anti caking agent (doesn’t melt as well). Just grate with standard box grater. Mozzarella is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc. To up the flavour , add a mix other cheeses with more flavour that melts well, such as Monterey Jack, Cheddar (don’t use too much, it’s greasy), fontina, gruyere, provolone, Swiss cheese. Buffalo mozzarella is used for Margherita pizza, see recipe here . Blue Cheese is used for Quattro Formaggio (4 Cheese Pizza) along with provolone, parmesan and mozzarella (and it’s fabulous! Recipe here ) 9. Pizza stone – preheat stone in oven. Sprinkle wooden paddle very generously with semolina (or flour or cornmeal/polenta). Slide raw pizza base onto paddle, cover with toppings. Remove hot stone from oven, then slide pizza onto hot stone. Transfer to oven immediately, cook 6 to 7 minutes. 10. DOUGH STORAGE: Dough in fridge up to 5 days – Plan ahead, do Rise #1 in a large container (or separate dough into 3 smaller containers for Rise #1). After you do Rise #1, remove cling wrap and cover with lid, and put the puffed up dough in the bowl straight into the fridge with the cling wrap on (ie do not deflate it). It will probably rise a bit more in the fridge in the first 24 hrs, then it might deflate. Either way ok. Then remove cold dough from fridge and immediately proceed to “ Form small balls, Rise #2″ steps. Will take 3 – 4 hrs for Rise #2 using fridge cold dough, doesn’t matter if it even takes 6 hrs (ie you left to rise, came back and realise it’s not rising, move to warmer place, as I have done!). Also see “Practical Timing” tip below. Do not use airtight lid for Rise #1, need some air escape. Cling wrap is best – I know it’s not environmentally friendly, but it is the most effective for Rise #1. Alternative – After Rise #1, form log, cut into 3 and form balls per recipe. Use one/two now, save the other by putting in fridge or freezer BEFORE doing Rise #2. When ready to use, take out of fridge (or thaw from freezer) and follow recipe for Rise #2. Dough rises a wee bit less which is why I prefer refrigerating straight after Rise #1 (ie pre cutting) but once baked it is barely noticeable (I only notice because I measured during testing!!) Freezing dough – do Rise #1, shape into log and cut into 3 per recipe. Lightly coat ball with oil (or use oil spray), then freeze ziplock bags for up to 3 months. Thaw overnight in fridge, then shape into ball and proceed with Rise #2 – it will take 3 to 4 hours because the dough is starting from fridge cold. 11. Reheating cooked pizza Emergency – pizza on paper towels, microwave reheat. Soggy base, but does the job! Stove – pizza in dry skillet over medium high heat, lid on to warm the top (3 – 5 minutes). Crispy base! Oven – pizza on tray covered loosely with foil. 7 minutes at 180°C/350F. Crispy base! 12. Make ahead pizza bases only Bake base only 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe. Can also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness. HOMEMADE PIZZA TIPS Forgiving dough – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it somewhere cold (fridge, bathroom) to slow/stop the rise. Practical Timing – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise #2. Once Rise #2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy. Uneven base – don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly. Rolling pin not the best – it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well. Toppings ( see here for recipes ) – don’t load up too much and don’t use too many “wet” ingredients on the one pizza. Too much toppings = weighs down crust, makes centre soggy. Pizza sauce – same as toppings, use less (I use 1/4 cup). 1/2 cup that some recipes call for is way too much – will make your pizza soggy. FRESHLY GRATED mozzarella cheese – is best for max surface area coverage and best melt. Store bought grated cheese is bigger pieces, so you need more to get the same coverage = thicker layer of cheese = weighs down the crust. Cook immediately once you stretch the pizza base, transfer to pizza pan, top & cook immediately. Don’t leave it sitting around even for 5 minutes, sweats underneath = soggy base. Nutrition per slice of pizza (assuming pizza cut into 8), base only ie excludes pizza sauce and toppings. Calories: 116 cal (6%) Carbohydrates: 19 g (6%) Protein: 3 g (6%) Fat: 3 g (5%) Saturated Fat: 1 g (6%) Sodium: 244 mg (11%) Potassium: 28 mg (1%) Fiber: 1 g (4%) Sugar: 1 g (1%) Calcium: 4 mg Iron: 1 mg (6%) Keywords: easy pizza dough, pizza dough 40 Second Pizza Dough Below is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! A fairly recent discovery that our pizza dough recipe we’ve been making by hand for years works 100% perfectly in a fraction of the time using a food processor! Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. Servings 3 pizzas, 30cm/12″ Tap or hover to scale Recipe video above. When we make pizza, we usually knead by hand because it only takes 5 minutes and we enjoy the tradition and feel of the dough. But I recently discovered the dough can be made in a food processor – the whizzing blades develop gluten at a super sonic speed. The pizza crust comes out exactly the same in every respect as when kneaded by hand! You just need a touch more water so it comes together in the food processor. Best to use weights provided, if you can – it's the most accurate way to make this. ▢ 600g (4 cups) bread flour , or plain/all purpose (Note 1) ▢ 2 tsp (6g) rapid rise or instant yeast (Note 2) ▢ 2 tsp (12g) salt , kosher / cooking salt (Note 3) ▢ 4 tsp (20g) white sugar ▢ 4 tbsp extra virgin olive oil ▢ 375 ml (1 1/2 cups) warm tap water (375g, Note 4) For Bowl: ▢ 2 tsp Extra Olive Oil Cook Mode Prevent screen from sleeping Fit food processor with dough blade, if you have one. Place flour, yeast, sugar and salt in large food processor (8 cups/2L+). Pulse twice. With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds. Continue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok). Take dough out and shape into a ball. Follow recipe above for Rise #1, shaping, cooking etc – this dough is exactly the same as the above dough. 1. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine! 2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Pulse flour and salt in food processor. Then, per recipe, slowly pour water and oil in while motor is running. Fresh yeast – I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast. 3. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt) 4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp. Keywords: easy pizza dough, pizza dough Life of Dozer I’m surprised the pizza was still there when I turned around.
Markdown	- [Skip to primary navigation](https://www.recipetineats.com/pizza-dough-recipe/#genesis-nav-primary) - [Skip to header navigation](https://www.recipetineats.com/pizza-dough-recipe/#genesis-nav-header) - [Skip to main content](https://www.recipetineats.com/pizza-dough-recipe/#genesis-content) - [Skip to primary sidebar](https://www.recipetineats.com/pizza-dough-recipe/#genesis-sidebar-primary) [RecipeTin Eats](https://www.recipetineats.com/) Fast Prep, Big Flavours Main Menu [Display Search Bar]() My RecipeTin × - Top - About - How to make it - Ingredients - 1\. Dough - 2\. Forming balls - 3\. Stretching - 4\. Sauce - 5\. Toppings - 6\. Baking - Reheating - Video - Recipe - Recipe - Life of Dozer - Comments - [My RecipeTin](https://www.recipetineats.com/pizza-dough-recipe/#slick-favorites) - [My cookbooks\!](https://www.recipetineats.com/cookbooks/) - [Recipes](https://www.recipetineats.com/recipes/) - [Recipes By Category](https://www.recipetineats.com/pizza-dough-recipe/) Submenu - [Iconic + cult classics](https://www.recipetineats.com/category/iconic-dishes/) - [Mains](https://www.recipetineats.com/pizza-dough-recipe/) Submenu - [Chicken](https://www.recipetineats.com/category/chicken-recipes/) Submenu - [Chicken mince](https://www.recipetineats.com/chicken-mince-recipes-ground-chicken/) - [Beef Recipes](https://www.recipetineats.com/category/beef-recipes/) Submenu - [Ground Beef (Mince)](https://www.recipetineats.com/category/beef-mince-recipes/) - [Pork](https://www.recipetineats.com/category/pork-recipes/) - [Lamb](https://www.recipetineats.com/category/lamb-recipes/) - [Turkey](https://www.recipetineats.com/category/turkey-recipes/) - [Shrimp / Prawns](https://www.recipetineats.com/category/prawns-shrimp/) - [Salmon](https://www.recipetineats.com/category/salmon-recipes/) - [Fish recipes](https://www.recipetineats.com/category/fish-recipes/) - [Salad Meals](https://www.recipetineats.com/category/salad-recipes-main-course/) - [Quick and Easy](https://www.recipetineats.com/category/quick-and-easy/) - [Soups](https://www.recipetineats.com/category/soup-recipes/) - [One Pot – One Pan](https://www.recipetineats.com/category/one-pot-recipes/) - [Stewy slow-cooked things](https://www.recipetineats.com/category/stews/) - [Slow Cooker](https://www.recipetineats.com/category/slow-cooker-recipes/) - [Sides](https://www.recipetineats.com/category/side-dishes/) Submenu - [All](https://www.recipetineats.com/category/side-dishes/) - [Salads & veg](https://www.recipetineats.com/category/vegetable-sides/) - [Show Off Salads](https://www.recipetineats.com/category/show-off-salads/) - [Rice (all)](https://www.recipetineats.com/category/rice-side-dishes/) - [Fried rice recipes](https://www.recipetineats.com/category/fried-rice/) - [Rice (plain)](https://www.recipetineats.com/category/rice/) - [Potato](https://www.recipetineats.com/category/potato-recipes/) - [Pasta](https://www.recipetineats.com/category/pasta-recipes/) Submenu - [All](https://www.recipetineats.com/category/pasta-recipes/) - [Pasta bakes](https://www.recipetineats.com/category/pasta-bakes/) - [Pasta salads](https://www.recipetineats.com/category/pasta-salads-and-rice-salads/) - [Sweet](https://www.recipetineats.com/category/dessert-recipes/) Submenu - [Cakes](https://www.recipetineats.com/category/cake-recipes/) - [Candy](https://www.recipetineats.com/category/candy/) - [Cheesecakes](https://www.recipetineats.com/category/cheesecakes/) - [Cupcakes & Muffins](https://www.recipetineats.com/category/cupcakes-and-muffins/) - [Cookies](https://www.recipetineats.com/category/cookies/) - [Puddings & Cosy Desserts](https://www.recipetineats.com/category/puddings-cosy-desserts/) - [Bite Size](https://www.recipetineats.com/category/bite-size-desserts/) - [Pies](https://www.recipetineats.com/category/sweet-pies/) - [Slices & Bars](https://www.recipetineats.com/category/slices-bars/) - [Frosting & Icing](https://www.recipetineats.com/category/frosting-and-icing/) - [Ice cream](https://www.recipetineats.com/category/ice-cream/) - [Cuisine](https://www.recipetineats.com/pizza-dough-recipe/) Submenu - [Asian](https://www.recipetineats.com/category/asian-recipes/) Submenu - [All](https://www.recipetineats.com/category/asian-recipes/) - [Stir fries](https://www.recipetineats.com/category/stir-fries/) - [Noodles](https://www.recipetineats.com/category/noodles/) - [Soups](https://www.recipetineats.com/category/asian-soups/) - [Chinese](https://www.recipetineats.com/category/chinese-recipes/) - [RecipeTin Japan 🇯🇵](https://japan.recipetineats.com/) - [Korean](https://www.recipetineats.com/category/korean-recipes/) - [Modern Asian](https://www.recipetineats.com/category/modern-asian/) - [Thai](https://www.recipetineats.com/category/cuisines/thai-recipes/) - [Vietnamese](https://www.recipetineats.com/category/vietnamese-recipes/) - [French](https://www.recipetineats.com/category/french-recipes/) - [Greek](https://www.recipetineats.com/category/greek-recipes/) - [Indian](https://www.recipetineats.com/category/indian-recipes/) - [Italian](https://www.recipetineats.com/category/italian-recipes/) - [Mediterranean](https://www.recipetineats.com/category/mediterranean-recipes/) - [Mexican](https://www.recipetineats.com/category/mexican-recipes/) - [Middle Eastern](https://www.recipetineats.com/category/cuisines/middle-eastern-recipes/) - [South American](https://www.recipetineats.com/category/south-american-recipes/) - [Dietary](https://www.recipetineats.com/pizza-dough-recipe/) Submenu - [Gluten Free](https://www.recipetineats.com/category/dietary/gluten-free-recipes/) - [Low Calorie](https://www.recipetineats.com/category/dietary/low-calorie-recipes/) - [Vegetarian](https://www.recipetineats.com/category/vegetarian-recipes/) - [Other Categories](https://www.recipetineats.com/pizza-dough-recipe/) Submenu - [BBQ](https://www.recipetineats.com/category/collections/grilling-ideas-and-recipes/) - [Breakfast](https://www.recipetineats.com/category/breakfast-recipes/) - [Burgers](https://www.recipetineats.com/category/burger-recipes/) - [🎄Christmas](https://www.recipetineats.com/category/christmas_recipes/) - [Cocktails](https://www.recipetineats.com/category/cocktails/) - [Party Foods](https://www.recipetineats.com/category/collections/party-food-recipes/) - [Rice Recipes](https://www.recipetineats.com/category/rice-recipes/) - [Roasts](https://www.recipetineats.com/category/collections/roasts/) - [Sandwiches & Sliders](https://www.recipetineats.com/category/sandwiches-and-sliders/) - [Recipe collections](https://www.recipetineats.com/category/collections/) - [Cookbook recipes](https://www.recipetineats.com/category/cookbook-recipes/) - [My Food Bank](https://recipetinmeals.org.au/) - [About](https://www.recipetineats.com/nagi-recipetin-eats/) Submenu - [Me](https://www.recipetineats.com/nagi-recipetin-eats/) - [RecipeTin Meals](https://recipetinmeals.org.au/) - [My Cookbooks](https://www.recipetineats.com/cookbooks/) Submenu - [Tonight (NEW!)](https://www.recipetineats.com/tonight-cookbook/) - [Dinner](https://www.recipetineats.com/dinner-cookbook/) - [Free Recipe Books](https://www.recipetineats.com/free-recipe-books/) - [Contact](https://www.recipetineats.com/contact/) - [Nitty Gritty](https://www.recipetineats.com/pizza-dough-recipe/) Submenu - [Policy: Use of Recipes & Images](https://www.recipetineats.com/policy-use-of-recipes-images/) - [Privacy & Disclosure](https://www.recipetineats.com/nagi-recipetin-eats/privacy-disclosure/) [Home](https://www.recipetineats.com/) [Pizza recipes](https://www.recipetineats.com/category/pizza-recipes/) # Pizza Dough recipe – best ever homemade pizza\! [![](https://secure.gravatar.com/avatar/75eae612677fdf550ba9a478ea595902153a0a06b8b27aaf6bc3eddcf6367244?s=96&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)](http://www.recipetineats.com/about-me/) By [Nagi Maehashi](http://www.recipetineats.com/about-me/) [627 Comments](https://www.recipetineats.com/pizza-dough-recipe/#comments) Share Share - [Copy Link](https://www.recipetineats.com/pizza-dough-recipe/) - [E-mail](<mailto:?subject=RecipeTin Eats: Pizza Dough recipe – best ever homemade pizza!&body=https://www.recipetineats.com/pizza-dough-recipe/>) - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.recipetineats.com/pizza-dough-recipe/&t=Pizza%20Dough%20recipe%20%E2%80%93%20best%20ever%20homemade%20pizza!) - [WhatsApp](https://api.whatsapp.com/send?text=Pizza%20Dough%20recipe%20%E2%80%93%20best%20ever%20homemade%20pizza!%20-%20https://www.recipetineats.com/pizza-dough-recipe/) Published1 May '20 Updated18 Mar '26 Jump to [Recipe](https://www.recipetineats.com/pizza-dough-recipe/#recipe) Video Dozer The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker. 5 minutes kneaded by hand or 40 seconds flat using a food processor. Top with anything your heart desires – see our [Pizza Sauce](https://www.recipetineats.com/pizza-sauce-recipe/) and [favourite pizza toppings\!](https://www.recipetineats.com/pizza-toppings/) No yeast? No worries – use my [Secret No Yeast Pizza Dough](https://www.recipetineats.com/no-yeast-pizza-dough/). ![Ball of Pizza dough for homemade pizza crust](https://www.recipetineats.com/tachyon/2020/05/Ball-of-pizza-dough.jpg) ![Overhead photo of homemade pizza dough recipe - pepperoni pizza](https://www.recipetineats.com/tachyon/2020/05/Pepperoni-Pizza_7.jpg) ## Pizza Dough recipe This is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something\! It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, but chewy and moist like [Artisan bread](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/) on the inside. The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin. See? Prawn pizza evidence! ([Recipe here](https://www.recipetineats.com/pizza-toppings/)) ![Showing structure of homemade pizza dough - slice of Prawn Pizza](https://www.recipetineats.com/tachyon/2020/05/Prawn-Pizza_0.jpg) Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy. [Topping recipe here.](https://www.recipetineats.com/pizza-toppings/) ![Ball of dough and spreading pizza sauce on homemade pizza crust](https://www.recipetineats.com/tachyon/2020/05/Ball-of-pizza-dough-and-spreading-pizza-sauce-on-pizza.jpg) Spread pizza crust with Instant Pizza Sauce – [recipe here](https://www.recipetineats.com/pizza-sauce-recipe/). ## How to make homemade pizza – 3 easy steps 1. Make dough & Rise 1 – make the dough, Rise \#1 for 1 – 2 hours; 2. Balls & Rise 2 – form 3 balls, then do Rise \#2 for 1 hour; 3. Top & bake – Stretch out to make pizza crust, spread with [sauce](https://www.recipetineats.com/pizza-sauce-recipe/), [toppings](https://www.recipetineats.com/pizza-toppings/) of choice, bake 10 minutes\! Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right\! * ## What you need for pizza dough Here’s what you need to make pizza dough: ![Ingredients in homemade pizza dough](https://www.recipetineats.com/tachyon/2020/05/Ingredients-in-homemade-pizza-dough-pizza-crust.jpg) - Yeast – instant / rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder); - Bread – While plain/all purpose flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out\! - Sugar – helps the dough rise and brown the crust; - Salt – nobody likes a bland, flavourless pizza crust\! - Warm water – yeast loves warmth so it helps the dough rise faster; - Olive oil – required to keep the crust tender and moist inside when making pizza in home ovens. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400°C/750°F. Home ovens will max out at about 275°C/530°F or less = longer to bake = crust dries out unless we use oil. ![Close up showing crumb structure of homemade pizza dough / pizza crust](https://www.recipetineats.com/tachyon/2020/05/Close-up-of-inside-pizza-crust.jpg) You need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style\! * ## Part 1: How to make pizza dough It. Is. EASY! And so many options: - Hand knead – 5 minutes - Standmixer – 3 minutes - Food processor – 40 seconds (yes, really!) ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-make-Pizza1.jpg) 1. Mix flour, yeast, salt and sugar, then mix in water and oil; 2. It will come together into a rough dough that leaves the bowl pretty clean; 3. Scrape out onto a floured work surface and bring it together into a ball; then 4. Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor). This is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs. ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-make-Pizza2-1.jpg) Pizza dough before and after kneading. * ## 40 Second Pizza Dough – food processor After years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same\! The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded. Also, the dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing\! ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/40-Second-food-processor-pizza-dough.jpg) * ## Dough Rise \# 1 After the dough has been kneaded using your method of choice, it’s time to let it rise. 1. Drizzle the same bowl with olive oil, then put the dough in; 2. Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour\! ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-proof-dough-for-pizza.jpg) ## Optional: Fridge up to 5 days = extra flavour\! The beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time. Typically, I make pizza dough the night before, leave it overnight then make it the next day. Just put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too. It can also be frozen. Directions provided for fridge and freezer in the recipe. ![Homemade Rocket Prosciutto Pizza](https://www.recipetineats.com/tachyon/2020/05/Proscuitto-Rocket-Pizza-landscape.jpg) Prosciutto and Rocket Pizza – classic Italian. [Recipe here](https://www.recipetineats.com/pizza-toppings/). ## Part 2: Forming balls If you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough. 1. Scrape dough out of bowl; 2. Shape into a log, knocking out all the air, and cut into 3 equal pieces; 3. Tuck the sides of the dough underneath, money-bag style; 4. This stretches the dough on one side so you have a smooth surface; 5. Place on a tray, then cover with a damp tea towel; 6. Rise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 – 4 hours (because the dough needs to come to room temperature first before it will start to rise). ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-make-Pizza5.jpg) After the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out. * ## Part 3: Stretch pizza base There’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules: 1. Don’t handle the edges so you don’t knock the air out = authentic puffy edges 2. Use a light touch – if you flatten the dough to death you’ll end up with a dry, super crisp crust. Pizza dough should be stretched, pulled and pushed outwards as opposed to flattening down like when rolling out pie crusts. Do not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic\! I typically use this easy stretch-on-counter method: ![How to stretch pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-stretch-pizza-dough.jpg) 1. Use fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges; 2. Once you flatten with your fingers / palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm / 10″ wide; 3. Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan. * ## Part 4: The Sauce Here are our [Pizza Sauce recipes](https://www.recipetineats.com/pizza-sauce-recipe/). We have three versions: 1. Cooked down pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using. 2. Almost-instant pizza sauce made using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make\! 3. An “in-between” pizza sauce that gains freshness from passata, a hit of tomato paste for some intensity, but without the hassle of any cooking. ![Quick pizza sauce made with tomato paste](https://www.recipetineats.com/tachyon/2020/05/Pizza-Sauce-landscape.jpg) Almost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza\! Supreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the [Instant Pizza Sauce](https://www.recipetineats.com/pizza-sauce-recipe/) because the slight sourness from the tomato paste balances out the strong flavoured toppings. ![Homemade Supreme Pizza](https://www.recipetineats.com/tachyon/2020/05/Supreme-Pizza.jpg) Supreme pizza. At least 2 types of meat is mandatory – this has 3! [Recipe here](https://www.recipetineats.com/pizza-toppings/). ## Part 5: Toppings – don’t be greedy\! See the [RecipeTin Eats Pizza Toppings](https://www.recipetineats.com/pizza-toppings/) menu for recipes for our favourite pizzas. You can top pizzas with anything your heart desires, but the key thing to remember is this: LESS IS MORE\! Pizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up. I’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me\! ![Pizza Toppings](https://www.recipetineats.com/tachyon/2020/05/Pizza-Toppings.jpg) Useful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down. ![Potato Rosemary Pizza in a pizza pan, fresh out of the oven](https://www.recipetineats.com/tachyon/2020/05/Potato-Rosemary-Pizza_2.jpg) Potato Rosemary Pizza, a personal favourite! Carb on carb heaven…. [Recipe here.](https://www.recipetineats.com/pizza-toppings/) ## Part 6: Baking Pizza stone \> pizza pan with holes \> baking sheet. I use a pizza pan with holes in it 99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone. If you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions) ![Close up showing crumb structure of homemade pizza dough / pizza crust](https://www.recipetineats.com/tachyon/2020/05/Pizza-pan-with-holes-1.jpg) Pro tip: look for pizza pans with extra large holes. Holes = crispier base\! ![Close up of homemade BBQ Meatlovers Pizza](https://www.recipetineats.com/tachyon/2020/05/Meatlovers-1.jpg) BBQ Meatlovers’ Pizza. 4+ types of meat! [Recipe here.](https://www.recipetineats.com/pizza-toppings/) If you use a knife and fork to eat pizza, I’m afraid we can’t be friends…. 😂 Hands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT. ![Cheese pull picking up slice of homemade pepperoni pizza](https://www.recipetineats.com/tachyon/2020/05/Pepperoni-Pizza_5.jpg) Pepperoni pizza – [recipe here](https://www.recipetineats.com/pizza-toppings/). ## Parbake make-ahead pizza bases The pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. The pizza bases will be pale and just cooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight) To use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe. Note: Freezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that. *** ## Best way to reheat leftover pizza If you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven. And of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! – Nagi x * ## Watch how to make it Here’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!) And here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same\! Hungry for more? Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. ![Ball of Pizza dough for homemade pizza crust](https://www.recipetineats.com/tachyon/2020/05/Ball-of-pizza-dough.jpg?resize=206%2C206) ## Pizza Dough recipe Author: Nagi Prep: 30 minutes mins Cook: 30 minutes mins Dough rising: 3 hours hrs Mains Italian, Western 4\.96 from 199 votes Servings[3](https://www.recipetineats.com/pizza-dough-recipe/) pizzas, 30cm/12″ Tap or hover to scale [Print](https://www.recipetineats.com/wprm_print/pizza-dough-recipe) - 30658 Recipe video above. This pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a food processor (see 2nd recipe card below). It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker\! Best to use weights provided, if you can. Makes 3 pizzas. ### Ingredients Cups Metric - ▢ 600g (4 cups) bread flour or pizza flour (or plain/all purpose) (Note 1) - ▢ 2 tsp (6g) rapid rise or instant yeast (Note 2) - ▢ 2 1/2 tsp / 15g salt , kosher / cooking salt (Note 3) - ▢ 4 tsp / 20g white sugar - ▢ 4 tbsp extra virgin olive oil - ▢ 330 ml (1 1/3 cups) warm tap water (330g, Note 4) #### For Working: - ▢ 1 tbsp Extra Flour - ▢ 2 tsp Extra Olive Oil #### Toppings - ▢ 130g / 1 1/3 cups tightly packed mozzarella cheese, freshly grated per pizza, (Note 8) - ▢ 1/4 cup [pizza sauce](https://www.recipetineats.com/pizza-sauce-recipe/) per pizza - ▢ [Toppings of choice](https://www.recipetineats.com/pizza-toppings/) Cook Mode Prevent screen from sleeping ### Instructions #### Dough: - Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon. - Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl. - Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball. #### Rise \#1: - Drizzle large bowl with Extra Olive Oil (can use same bowl). - Place dough in, turn over and rub top with oil. - Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise \#1) #### Optional fridge – flavour development: - After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7) #### Form small balls, Rise \#2: - Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process. - Cut into 3 equal portions (330g / 11.6 oz each) – one for each pizza base. - For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface. - Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other. - Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap. - Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours). #### Stretch pizza base: - Preheat oven to 275°C / 530°F, or as high as it will go. Put shelf in top third of oven. - Sprinkle work surface with 1/2 tbsp flour. Place one dough ball on top. - Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm / 12" pizza pan. - Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm / 1/3" of the edge untouched as much as possible (for puffy crusts!). #### Topping / Cooking (work quickly!): - Spread with 1/4 cup [pizza sauce](https://www.recipetineats.com/pizza-sauce-recipe/), 130g / 1 1/3 cups freshly grated mozzarella, then toppings of choice (see [Topping recipes here](https://www.recipetineats.com/pizza-toppings/)). - Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots. - Cut into wedges, serve immediately!\! - Repeat process for remaining balls to make two more pizzas. ### Recipe Notes: 1\. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine\! 2\. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written. Fresh yeast – I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast. 3\. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt) 4\. Water temp – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp. 5\. Pizza dough doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza\! 6\. Dough rising – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs. If it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise. Warm place ideas – run empty dryer, turn off then put bowl inside. Or oven at 30°C/86°F (no hotter, will kill yeast). Do not put in direct sunlight. 7\. Fridge & flavour development: fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful pizza crust. This dough is terrific cooked immediately once made, but gets even better with time. I usually make dough the day before, the cook the next day. Note that the dough will likely deflate while stored in the fridge. This is not a problem! Just ensure you take the dough out ~3 hours before you plan to cook. Shape the individual balls while cold, then leave to rise in a warm place. 8\. Cheese – always use freshly grated for pizza, not store bought pre-shredded which is chunkier (so you need more to cover = weighs down crust) and coated with anti caking agent (doesn’t melt as well). Just grate with standard box grater. - Mozzarella is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc. - To up the flavour, add a mix other cheeses with more flavour that melts well, such as Monterey Jack, Cheddar (don’t use too much, it’s greasy), fontina, gruyere, provolone, Swiss cheese. - Buffalo mozzarella is used for Margherita pizza, see [recipe here](https://www.recipetineats.com/pizza-toppings/). - Blue Cheese is used for Quattro Formaggio (4 Cheese Pizza) along with provolone, parmesan and mozzarella (and it’s fabulous! [Recipe here](https://www.recipetineats.com/pizza-toppings/#wprm-recipe-container-45952)) 9\. Pizza stone – preheat stone in oven. Sprinkle wooden paddle very generously with semolina (or flour or cornmeal/polenta). Slide raw pizza base onto paddle, cover with toppings. Remove hot stone from oven, then slide pizza onto hot stone. Transfer to oven immediately, cook 6 to 7 minutes. 10\. DOUGH STORAGE: Dough in fridge up to 5 days –** Plan ahead, do Rise \#1 in a large container (or separate dough into 3 smaller containers for Rise \#1). After you do Rise \#1, remove cling wrap and cover with lid\, and put the puffed up dough in the bowl straight into the fridge with the cling wrap on (ie do not deflate it). It will probably rise a bit more in the fridge in the first 24 hrs, then it might deflate. Either way ok. Then remove cold dough from fridge and immediately proceed to “Form small balls, Rise \#2″ steps. Will take 3 – 4 hrs for Rise \#2 using fridge cold dough, doesn’t matter if it even takes 6 hrs (ie you left to rise, came back and realise it’s not rising, move to warmer place, as I have done!). Also see “Practical Timing” tip below. \ Do not use airtight lid for Rise \#1, need some air escape. Cling wrap is best – I know it’s not environmentally friendly, but it is the most effective for Rise \#1. Alternative – After Rise \#1, form log, cut into 3 and form balls per recipe. Use one/two now, save the other by putting in fridge or freezer BEFORE doing Rise \#2. When ready to use, take out of fridge (or thaw from freezer) and follow recipe for Rise \#2. Dough rises a wee bit less which is why I prefer refrigerating straight after Rise \#1 (ie pre cutting) but once baked it is barely noticeable (I only notice because I measured during testing!!) Freezing dough – do Rise \#1, shape into log and cut into 3 per recipe. Lightly coat ball with oil (or use oil spray), then freeze ziplock bags for up to 3 months. Thaw overnight in fridge, then shape into ball and proceed with Rise \#2 – it will take 3 to 4 hours because the dough is starting from fridge cold. 11\. Reheating cooked pizza - Emergency – pizza on paper towels, microwave reheat. Soggy base, but does the job\! - Stove – pizza in dry skillet over medium high heat, lid on to warm the top (3 – 5 minutes). Crispy base\! - Oven – pizza on tray covered loosely with foil. 7 minutes at 180°C/350F. Crispy base\! 12\. Make ahead pizza bases only Bake base only 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe. Can also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness. * ## HOMEMADE PIZZA TIPS - Forgiving dough – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it somewhere cold (fridge, bathroom) to slow/stop the rise. - Practical Timing – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise \#2. Once Rise \#2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy. - Uneven base – don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly. - Rolling pin not the best – it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well. - Toppings ([see here for recipes](https://www.recipetineats.com/pizza-toppings/)) – don’t load up too much and don’t use too many “wet” ingredients on the one pizza. Too much toppings = weighs down crust, makes centre soggy. - [Pizza sauce](https://www.recipetineats.com/pizza-sauce-recipe/) – same as toppings, use less (I use 1/4 cup). 1/2 cup that some recipes call for is way too much – will make your pizza soggy. - FRESHLY GRATED mozzarella cheese – is best for max surface area coverage and best melt. Store bought grated cheese is bigger pieces, so you need more to get the same coverage = thicker layer of cheese = weighs down the crust. - Cook immediately once you stretch the pizza base, transfer to pizza pan, top & cook immediately. Don’t leave it sitting around even for 5 minutes, sweats underneath = soggy base. * Nutrition per slice of pizza (assuming pizza cut into 8), base only ie excludes pizza sauce and toppings. ### Nutrition Information: Calories: 116cal (6%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 1g (6%)Sodium: 244mg (11%)Potassium: 28mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 4mgIron: 1mg (6%) Keywords: easy pizza dough, pizza dough Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\_tin](https://www.instagram.com/recipe_tin/). ## 40 Second Pizza Dough Below is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! A fairly recent discovery that our pizza dough recipe we’ve been making by hand for years works 100% perfectly in a fraction of the time using a food processor\! ![The world's fastest pizza dough](https://www.recipetineats.com/tachyon/2020/05/40-second-food-processor-pizza-dough-3.jpg) Hungry for more? Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. ![The world's fastest pizza dough](https://www.recipetineats.com/tachyon/2020/05/40-second-food-processor-pizza-dough-3.jpg?resize=206%2C206) ## 40 Second Pizza Dough – Food Processor Author: Nagi Prep: 5 minutes mins Mains Italian, Western 4\.96 from 199 votes Servings[3](https://www.recipetineats.com/pizza-dough-recipe/) pizzas, 30cm/12″ Tap or hover to scale [Print](https://www.recipetineats.com/wprm_print/40-second-pizza-dough-food-processor) - 30658 Recipe video above. When we make pizza, we usually knead by hand because it only takes 5 minutes and we enjoy the tradition and feel of the dough. But I recently discovered the dough can be made in a food processor – the whizzing blades develop gluten at a super sonic speed. The pizza crust comes out exactly the same in every respect as when kneaded by hand! You just need a touch more water so it comes together in the food processor. Best to use weights provided, if you can – it's the most accurate way to make this. ### Ingredients - ▢ 600g (4 cups) bread flour , or plain/all purpose (Note 1) - ▢ 2 tsp (6g) rapid rise or instant yeast (Note 2) - ▢ 2 tsp (12g) salt , kosher / cooking salt (Note 3) - ▢ 4 tsp (20g) white sugar - ▢ 4 tbsp extra virgin olive oil - ▢ 375 ml (1 1/2 cups) warm tap water (375g, Note 4) #### For Bowl: - ▢ 2 tsp Extra Olive Oil Cook Mode Prevent screen from sleeping ### Instructions - Fit food processor with dough blade, if you have one. - Place flour, yeast, sugar and salt in large food processor (8 cups/2L+). Pulse twice. - With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds. - Continue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok). - Take dough out and shape into a ball. - Follow recipe above for Rise \#1, shaping, cooking etc – this dough is exactly the same as the above dough. ### Recipe Notes: 1\. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine\! 2\. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Pulse flour and salt in food processor. Then, per recipe, slowly pour water and oil in while motor is running. Fresh yeast – I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast. 3\. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt) 4\. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp. Keywords: easy pizza dough, pizza dough Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at [@recipe\_tin](https://www.instagram.com/recipe_tin/). ## Life of Dozer I’m surprised the pizza was still there when I turned around. ![Dozer the golden retriever pizza](https://www.recipetineats.com/tachyon/2020/05/Dozer-pizza_2.jpg) [Previous Post Pizza toppings](https://www.recipetineats.com/pizza-toppings/) [Next Post Sandwich Bread WITHOUT yeast](https://www.recipetineats.com/sandwich-bread-without-yeast-quick-easy/) #### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](http://www.recipetineats.com/about-me/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ## Reader Interactions ### Leave a Comment [Cancel reply](https://www.recipetineats.com/pizza-dough-recipe/#respond) #### 627 Comments 1. ![](https://secure.gravatar.com/avatar/97b1b81e9b4375058f90c53ca1de82a85d2c8d2223cb7c9ea074c1b63dc775bb?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lucy lou says March 29, 2026 at 11:03 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Help! I don’t know what I’m doing wrong!? Made this twice, followed exact measurements, it rose beautifully, looked amazing but it was tough and didn’t seem to want to stretch out to fill the pizza base, I had to really pull it and it still didn’t reach. Tasted nice but was a bit too thick and puffy? Where do I go wrong?😩 [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1999367) 2. ![](https://secure.gravatar.com/avatar/564579d02b17c24e1832222895dbe05f7176ebce12c672a385231c77566dc6ba?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)nad says March 15, 2026 at 1:56 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this dough many times, it works well, and looks like lots of salt, so I always reduce a bit. But tasty and works well. Thank you [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1989554) 3. ![](https://secure.gravatar.com/avatar/2d23852728200d1c334bd9f332b6733de175a42e739916451183f5f4519de118?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Darren says March 7, 2026 at 1:53 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I’ve used this recipe a few times, most recently for a wood fired pizza oven. It never disappoints, very workable and terrific flavour. [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1983756) 4. ![](https://secure.gravatar.com/avatar/9fda921bc3c6e80a9e0d53e0a50dec67f47dd475260bf8b70a32e7f0e306f2be?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Vicki says January 25, 2026 at 11:09 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Best pizza base I’ve made. I especially love your instructions and notes. I feel like I’m having a conversation, as you answer all my queries as the recipe evolvesl [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1941815) 5. ![](https://secure.gravatar.com/avatar/bd98adf020ed6a6d88daf67d3c35e274d4c20717e9657bba2a2aac908318f457?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lucy says January 23, 2026 at 8:26 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I only had self raising whole meal flour and about half a cup of plain white flour so I mixed the two. Four year old daughter was a bit haphazard with the flour measurements, but still turned out great. [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1939706) 6. ![](https://secure.gravatar.com/avatar/f6dfc7786ea35e847324f448e42d45ba4294cd8e9737d50f0ef2ca4b47faf8ac?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Lyn says January 17, 2026 at 3:54 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) As always Nagi never disappoints. Easy recipe, fantastic recipe and yummy result. Thank you [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1932242) 7. ![](https://secure.gravatar.com/avatar/0b30400f926c6f27b4f4354b98cb0a01f924b27ad5d6ddc6fcc7f7444ca2089e?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Vanessa says December 31, 2025 at 8:59 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Brilliant 👏 thanks\! [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1918095) 8. ![](https://secure.gravatar.com/avatar/8bbb967d49567ecfcb388a9b2c24c649fe01fafde793e5585803a0cb10878449?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Irene says December 29, 2025 at 7:12 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I made this pizza dough today and it was so tasty and easy to make. The best dough I have made to date. Thanks [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1916524) 9. ![](https://secure.gravatar.com/avatar/1cda09bf426dadd5ca0be4a4dbbe88965ab56e42507d584b1d0e080bbb57b660?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Jane Bat says December 17, 2025 at 2:58 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) After a number of “meh” outcomes from other recipes, these pizzas came out amazing – and the pizza sauce recipe rocks too. Thank you for the recipe and tips. [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1903991) 10. ![](https://secure.gravatar.com/avatar/54bc92d5747130bf43567308c21cad970f1f21899bc5772e5c268fe1da1284f7?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Mamamik says November 23, 2025 at 12:46 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Nagi you have done it again! I am a purist so kneaded by hand – super cathartic on a Friday night 🤣 and we had them yesterday. They worked perfectly!!\! [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1886941) 11. ![](https://secure.gravatar.com/avatar/ce370867de9a224ff60f9197508fc0eec125f0971fbbcaf56ef666d9e2124390?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)David Foster says November 7, 2025 at 7:37 am I’ve attempted many pizzas over time, with a number of different dough recipes but this one is the only one so far that gives predictable, repeatable results. Absolute winner with the family. [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1874020) 12. ![](https://secure.gravatar.com/avatar/bc3f0454d3b9dd31a1786530ecedf0619410f5f450857bc589363ce0216e1713?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Mila says October 25, 2025 at 6:04 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This is amazing! I’ve used this recipe a bunch of times and always works out perfectly. I love it\! [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1865288) 13. ![](https://secure.gravatar.com/avatar/f983752d93d6b3b358a3fd432d423546c8e04ca6420ef2534aad0d9c095d0f72?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Angie Mack says September 25, 2025 at 6:31 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) OUTDOOR PIZZA OVEN SUITABLE\! We are in Aust. & have Ninja Woodfire Outdoor Oven. Made dough 3 times now, it’s flawless! Used a cheap stand mixer with dough hook, add dry ingredients (use bread flour) put on low speed, then slowly pour in water & oil, leave mixer to knead for 6-8mins then continue with Nagi’s instructions. We cook Artisan Style on pre heated Pizza Stone at 370 Degrees Celsius for 2mins 40secs, results in crispy base with leopard char bubbled crust. TIP:- Semolina sprinkled wooden pizza paddle/peel to launch into oven, metal peel to remove from oven on to a board. Let pizza settle for a minute or 2 before cutting. MAGIC! Thanks Nagi x [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1841668) 14. ![](https://secure.gravatar.com/avatar/d0bbd830a6c84189e9f6407a4f1a4df0c8c5cfa443dba330abe9e0d6d83f1920?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Ursula says September 10, 2025 at 5:23 am I made this last week and it is the BEST dough….Used the frozen one few days later and still yummmm Thank you Nagi [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1830220) 15. ![](https://secure.gravatar.com/avatar/28cfb8b26f3b4c1a780d8646493b8a5872cf55a9f508ae78152d9e76ce353a6d?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sally Bear says September 2, 2025 at 6:32 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Love this recipe. I let it ‘sit’ for 3-5 days before I use it and it really does make a difference. But you know what I love even more? Dozer\! [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1824897) 16. ![](https://secure.gravatar.com/avatar/c02f5b699f35bea9ba15934daa9842a9e6d98615f70bec1a33d384167dd427f6?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Wendy Morrison says August 16, 2025 at 7:21 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This was my first-ever attempt at making pizza. I used the food processor method, and it worked well. I cooked it on Grill Mode in my Woodfired Grill (no smoke). It was just a pity that I forgot to measure my pizza tray. It hung out of the grill a cm! I just rotated it and it worked fine. Not ideal, but what a forgiving pizza dough! Crisp base and nice chewy texture. Thank you, Nagi\! [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1813524) 17. ![](https://secure.gravatar.com/avatar/c6b57a29155e28e2205d708832bc0cd5fcb5f0307f68ae3b305b5d27c0e61657?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Leila Timol says July 11, 2025 at 5:59 pm ![1 star](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-1.svg) How do people make this work? I measured everything exactly. There is not enough liquid for that amount of flour! The dough was so dry. Added a bit more water, but the dough was just tough – not soft at all. Let it sit for 2 hours and it barely rose. Bizzare fail – I’m so confused lol [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1789421) - ![](https://secure.gravatar.com/avatar/a9971f991860bba0d8de3c5797795fe403966f4dcc17cac014404ca7a940e2a1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Noelia says September 7, 2025 at 11:52 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Oh no 🙁 I do tend use a bit more water than the recipe calls for. But in terms of the dough not rising – could it be the yeast had expired it’s use by date? This does make a difference; have learnt the hard way… [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1828146) - ![](https://secure.gravatar.com/avatar/18d8218fe73dbdfff86dab592b111665cf4392604dae86b5bdfdb9f047a86fc1?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Borris says October 11, 2025 at 2:05 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) I’ve cooked this numerous times and the ratios are spot on. It’s worked for me nearly every time I’ve learnt from these times and suggest the following tips: 1. Measure using quality digital scales. I put the stand mixer bowel on the scales, zero them and then add the flour to get it spot on. 2. I then do the same with a measuring jug zero the scale and add the water to get it spot on. 3. Add the sugar and yeast to the water mix it, cover it and leave it for 5-10 minutes and make sure it foams up, this proves the yeast is good and the water temperature is right. 4. Use a stand mixer with bread hook. Once all ingredients are combined let it run for 3 minutes. Then take it out and knead it by hand for two minutes. 5. I use a large Tupperware bowl with lid for the first rise. Just wipe the inside with olive oil so it doesn’t stick. 6. I’m just using cheap Cole’s brand flour and dry yeast and this works fine. [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1854147) 18. ![](https://secure.gravatar.com/avatar/0e5fe40bdc14138949ad01defd6bc217a379b0bd3e34a0731ad98a77135260f7?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Julia says July 10, 2025 at 8:36 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Success! I did the stand mixer method, 1 hour rise followed by 45 minutes. Worked out to perfection. It was very similar to the pre-made frozen bases you can buy in Aus (without all the preservatives and thickeners aka synthetic chemicals). Nice fluffy crust and crispy base. I love making things that, in this generation, we have been raised to buy in a packet. Healthier, less waste, less money. More wins. [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1788779) 19. ![](https://secure.gravatar.com/avatar/3bece388db2d48e1172d4dbac9ca031155b26464a884788dc7359fdbc757c147?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Sunny says July 10, 2025 at 1:41 pm ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) Made this many times since first discovering it this year. Always turns out well, even if I don’t adjust for the weather. I use the dough setting on my bread machine, so easy. Thank you\! [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1788594) 20. ![](https://secure.gravatar.com/avatar/24c32a2e0eaef12c461d6f4bba6509587976b88d1601acdbdd68c9c0cd7904bf?s=40&d=https%3A%2F%2Fwww.recipetineats.com%2Ftachyon%2F2024%2F06%2Favatar-guest-temp-cache-bust-duplicate.png&r=g)Michelle says June 8, 2025 at 9:45 am ![5 stars](https://www.recipetineats.com/content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This is my go-to pizza dough recipe. Turns out great every time. I appreciate the thorough instructions and detailed notes. It is easy to make a quick, economical pizza at home for a fraction of the pizza takeout price. Thanks, Nagi\! [Reply](https://www.recipetineats.com/pizza-dough-recipe/#comment-1770007) [Older Comments](https://www.recipetineats.com/pizza-dough-recipe/comment-page-2/#comments) ## Primary Sidebar ![](https://www.recipetineats.com/tachyon/2018/12/nagi.jpg?resize=747%2C747) ### Hi, I'm Nagi\! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative\! [Read More](https://www.recipetineats.com/nagi-recipetin-eats/) ### Free Recipe eBooks Join my free email list to receive THREE free cookbooks\! ![](https://www.recipetineats.com/tachyon/2018/12/dozer.jpeg) ### Meet Dozer Official taste tester of RecipeTin Eats\! [Meet Dozer](https://www.recipetineats.com/dozer-the-golden-retriever-dog/) [![](https://www.recipetineats.com/tachyon/2018/12/fast-meals.jpeg)](https://www.recipetineats.com/category/collections/dinner-tonight/) [![](https://www.recipetineats.com/tachyon/2018/12/one-pot.jpeg)](https://www.recipetineats.com/category/one-pot-recipes/) [![](https://www.recipetineats.com/tachyon/2018/12/japanese-meals.jpeg)](https://japan.recipetineats.com/) ##### As Featured On ### Never miss a recipe\! Subscribe to my newsletter and receive 3 FREE ebooks\! [Subscribe](https://www.recipetineats.com/pizza-dough-recipe/#profile-subscribe-popup) ##### Recipes - [All Recipes](https://www.recipetineats.com/recipes/) - [By Category](https://www.recipetineats.com/categories/) - [Collections](https://www.recipetineats.com/category/collections/) ##### About - [About Nagi](https://www.recipetineats.com/nagi-recipetin-eats/) - [About Dozer](https://www.recipetineats.com/dozer-the-golden-retriever-dog/) - [RecipeTin Meals](https://www.recipetineats.com/recipetin-meals/) ##### Related - [RecipeTin Japan](https://japan.recipetineats.com/) ##### Help - [Contact](https://www.recipetineats.com/contact/) - [Image Use Policy](https://www.recipetineats.com/policy-use-of-recipes-images/) © RecipeTin Eats 2026 - [Privacy Policy & Terms](https://www.recipetineats.com/nagi-recipetin-eats/privacy-disclosure/) Site Credits Maintained by [Human Made](https://humanmade.com/) Designed by Melissa Rose Design Developed by Once Coupled All Rights Reserved ## Subscribe to my newsletter ![](https://www.recipetineats.com/tachyon/2024/05/Free-eCookbooks-graphic_popup-resized.jpg) ### Sign up and receive 3 FREE EBOOKS\!
Readable Markdown	The RecipeTin Eats’ pizza dough recipe has landed! An easy pizza crust that makes an exceptional homemade pizza – puffy crust with a chewy, flavourful crumb inside. Enough structure to pick up, but not thin and stiff like a cracker. 5 minutes kneaded by hand or 40 seconds flat using a food processor. Top with anything your heart desires – see our [Pizza Sauce](https://www.recipetineats.com/pizza-sauce-recipe/) and [favourite pizza toppings\!](https://www.recipetineats.com/pizza-toppings/) No yeast? No worries – use my [Secret No Yeast Pizza Dough](https://www.recipetineats.com/no-yeast-pizza-dough/). ![Ball of Pizza dough for homemade pizza crust](https://www.recipetineats.com/tachyon/2020/05/Ball-of-pizza-dough.jpg) ![Overhead photo of homemade pizza dough recipe - pepperoni pizza](https://www.recipetineats.com/tachyon/2020/05/Pepperoni-Pizza_7.jpg) This is the RecipeTin Eats’ family pizza dough recipe. It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something\! It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, but chewy and moist like [Artisan bread](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/) on the inside. The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin. See? Prawn pizza evidence! ([Recipe here](https://www.recipetineats.com/pizza-toppings/)) ![Showing structure of homemade pizza dough - slice of Prawn Pizza](https://www.recipetineats.com/tachyon/2020/05/Prawn-Pizza_0.jpg) Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy. [Topping recipe here.](https://www.recipetineats.com/pizza-toppings/) ![Ball of dough and spreading pizza sauce on homemade pizza crust](https://www.recipetineats.com/tachyon/2020/05/Ball-of-pizza-dough-and-spreading-pizza-sauce-on-pizza.jpg) Spread pizza crust with Instant Pizza Sauce – [recipe here](https://www.recipetineats.com/pizza-sauce-recipe/). ## How to make homemade pizza – 3 easy steps 1. Make dough & Rise 1 – make the dough, Rise \#1 for 1 – 2 hours; 2. Balls & Rise 2 – form 3 balls, then do Rise \#2 for 1 hour; 3. Top & bake – Stretch out to make pizza crust, spread with [sauce](https://www.recipetineats.com/pizza-sauce-recipe/), [toppings](https://www.recipetineats.com/pizza-toppings/) of choice, bake 10 minutes\! Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right\! * ## What you need for pizza dough Here’s what you need to make pizza dough: ![Ingredients in homemade pizza dough](https://www.recipetineats.com/tachyon/2020/05/Ingredients-in-homemade-pizza-dough-pizza-crust.jpg) - Yeast – instant / rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder); - Bread – While plain/all purpose flour will work just fine, the best flour for pizza dough is bread flour or pizza flour which are high protein flours. It makes the crust chewier and creates big holes just like you get from your favourite Italian pizza shops – see photo below. I wouldn’t make a special trip to get bread flour just to make pizzas. But if you are menu planning, then seek it out\! - Sugar – helps the dough rise and brown the crust; - Salt – nobody likes a bland, flavourless pizza crust\! - Warm water – yeast loves warmth so it helps the dough rise faster; - Olive oil – required to keep the crust tender and moist inside when making pizza in home ovens. Traditional Neapolitan-style Italian pizza dough doesn’t have oil, but that’s because pizzas cook in just a few minutes in fiercely hot pizza ovens that reach 400°C/750°F. Home ovens will max out at about 275°C/530°F or less = longer to bake = crust dries out unless we use oil. ![Close up showing crumb structure of homemade pizza dough / pizza crust](https://www.recipetineats.com/tachyon/2020/05/Close-up-of-inside-pizza-crust.jpg) You need bread flour to get these large, irregular size holes you see in the crumb. This is authentic wood fired Italian pizzeria style\! * ## Part 1: How to make pizza dough It. Is. EASY! And so many options: - Hand knead – 5 minutes - Standmixer – 3 minutes - Food processor – 40 seconds (yes, really!) ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-make-Pizza1.jpg) 1. Mix flour, yeast, salt and sugar, then mix in water and oil; 2. It will come together into a rough dough that leaves the bowl pretty clean; 3. Scrape out onto a floured work surface and bring it together into a ball; then 4. Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see next section for food processor). This is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs. ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-make-Pizza2-1.jpg) Pizza dough before and after kneading. * ## 40 Second Pizza Dough – food processor After years of hand kneading, I’ve discovered in recent weeks that it can be made in a food processor in less than a minute. End result is exactly the same\! The trick is to pour the water in gradually while the motor is running, then just blitz for 30 seconds to develop the gluten (instead of 5 minutes of hand kneading). Unless you have a very large food processor, the dough will not turn into a neat ball inside the food processor – and that’s fine, it’s still kneaded. Also, the dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing\! ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/40-Second-food-processor-pizza-dough.jpg) * ## Dough Rise \# 1 After the dough has been kneaded using your method of choice, it’s time to let it rise. 1. Drizzle the same bowl with olive oil, then put the dough in; 2. Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour\! ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-proof-dough-for-pizza.jpg) ## Optional: Fridge up to 5 days = extra flavour\! The beauty of this dough is that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time. Typically, I make pizza dough the night before, leave it overnight then make it the next day. Just put the bowl in the fridge with the puffy dough in it, don’t punch it down and deflate. The dough may rise a little bit more in the fridge. If it deflates, that’s ok too. It can also be frozen. Directions provided for fridge and freezer in the recipe. ![Homemade Rocket Prosciutto Pizza](https://www.recipetineats.com/tachyon/2020/05/Proscuitto-Rocket-Pizza-landscape.jpg) Prosciutto and Rocket Pizza – classic Italian. [Recipe here](https://www.recipetineats.com/pizza-toppings/). ## Part 2: Forming balls If you refrigerated your dough, take the bowl out of the fridge then immediately proceed with these steps starting with cold dough. 1. Scrape dough out of bowl; 2. Shape into a log, knocking out all the air, and cut into 3 equal pieces; 3. Tuck the sides of the dough underneath, money-bag style; 4. This stretches the dough on one side so you have a smooth surface; 5. Place on a tray, then cover with a damp tea towel; 6. Rise for 1 hour in a warm place until almost doubled in size. If your dough was in the fridge, this will take 3 – 4 hours (because the dough needs to come to room temperature first before it will start to rise). ![How to make pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-make-Pizza5.jpg) After the balls have risen, you can leave them sitting around like that for up to 5 hours in a cooler room (so they don’t continue rising – if they rise way too much eg 3x or more, it won’t rise in the oven). Just make sure to keep covered with a damp tea towel so they don’t dry out. * ## Part 3: Stretch pizza base There’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules: 1. Don’t handle the edges so you don’t knock the air out = authentic puffy edges 2. Use a light touch – if you flatten the dough to death you’ll end up with a dry, super crisp crust. Pizza dough should be stretched, pulled and pushed outwards as opposed to flattening down like when rolling out pie crusts. Do not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic\! I typically use this easy stretch-on-counter method: ![How to stretch pizza dough](https://www.recipetineats.com/tachyon/2020/05/How-to-stretch-pizza-dough.jpg) 1. Use fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges; 2. Once you flatten with your fingers / palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm / 10″ wide; 3. Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan. * ## Part 4: The Sauce Here are our [Pizza Sauce recipes](https://www.recipetineats.com/pizza-sauce-recipe/). We have three versions: 1. Cooked down pizza sauce using canned tomato, simmered to cook out water and thicken, then cooled prior to using. 2. Almost-instant pizza sauce made using tomato paste. I use this one the most because there’s a slight tang that cuts through the richness of the toppings, with salt and sugar added for balance. Plus, it takes seconds to make\! 3. An “in-between” pizza sauce that gains freshness from passata, a hit of tomato paste for some intensity, but without the hassle of any cooking. ![Quick pizza sauce made with tomato paste](https://www.recipetineats.com/tachyon/2020/05/Pizza-Sauce-landscape.jpg) Almost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza\! Supreme and other pizzas with salty meat toppings are a good example of the type of pizzas that are ideal to make using the [Instant Pizza Sauce](https://www.recipetineats.com/pizza-sauce-recipe/) because the slight sourness from the tomato paste balances out the strong flavoured toppings. ![Homemade Supreme Pizza](https://www.recipetineats.com/tachyon/2020/05/Supreme-Pizza.jpg) Supreme pizza. At least 2 types of meat is mandatory – this has 3! [Recipe here](https://www.recipetineats.com/pizza-toppings/). ## Part 5: Toppings – don’t be greedy\! See the [RecipeTin Eats Pizza Toppings](https://www.recipetineats.com/pizza-toppings/) menu for recipes for our favourite pizzas. You can top pizzas with anything your heart desires, but the key thing to remember is this: LESS IS MORE\! Pizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up. I’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me\! ![Pizza Toppings](https://www.recipetineats.com/tachyon/2020/05/Pizza-Toppings.jpg) Useful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so you need more to cover the pizza which weighs the crust down. ![Potato Rosemary Pizza in a pizza pan, fresh out of the oven](https://www.recipetineats.com/tachyon/2020/05/Potato-Rosemary-Pizza_2.jpg) Potato Rosemary Pizza, a personal favourite! Carb on carb heaven…. [Recipe here.](https://www.recipetineats.com/pizza-toppings/) ## Part 6: Baking Pizza stone \> pizza pan with holes \> baking sheet. I use a pizza pan with holes in it 99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone. If you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions) ![Close up showing crumb structure of homemade pizza dough / pizza crust](https://www.recipetineats.com/tachyon/2020/05/Pizza-pan-with-holes-1.jpg) Pro tip: look for pizza pans with extra large holes. Holes = crispier base\! ![Close up of homemade BBQ Meatlovers Pizza](https://www.recipetineats.com/tachyon/2020/05/Meatlovers-1.jpg) BBQ Meatlovers’ Pizza. 4+ types of meat! [Recipe here.](https://www.recipetineats.com/pizza-toppings/) If you use a knife and fork to eat pizza, I’m afraid we can’t be friends…. 😂 Hands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT. ![Cheese pull picking up slice of homemade pepperoni pizza](https://www.recipetineats.com/tachyon/2020/05/Pepperoni-Pizza_5.jpg) Pepperoni pizza – [recipe here](https://www.recipetineats.com/pizza-toppings/). ## Parbake make-ahead pizza bases The pizza bases can be par-baked then stashed in the freezer for handy pizza-on-demand! Just stretch out the pizza bases per this recipe, and bake for just 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. The pizza bases will be pale and just cooked through in the centre which is what you want. Remove from hot trays onto cooling racks, then wrap in cling wrap and freeze. (Or refrigerate only overnight) To use, thaw (about 2 hours on counter, or half a day in fridge), top, then bake 10 minutes at temp per recipe. Note: Freezing straight away is key to keeping the bases fresh, it will keep for a few months and be fresh once thawed as long as it’s properly wrapped or better yet, also in an airtight container. If you refrigerate, it’s fine the next day but noticeably drier the day after that. *** ## Best way to reheat leftover pizza If you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven. And of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! – Nagi x * ## Watch how to make it Here’s the recipe video to knead the dough by hand. See below for the 40 second food processor method. (PS Accidentally left out sugar, oops!) And here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same\! Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. Servings[3](https://www.recipetineats.com/pizza-dough-recipe/) pizzas, 30cm/12″ Tap or hover to scale Recipe video above. This pizza dough can be made by hand with 5 minutes of kneading, or in 40 seconds flat using a food processor (see 2nd recipe card below). It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker\! Best to use weights provided, if you can. Makes 3 pizzas. - ▢ 600g (4 cups) bread flour or pizza flour (or plain/all purpose) (Note 1) - ▢ 2 tsp (6g) rapid rise or instant yeast (Note 2) - ▢ 2 1/2 tsp / 15g salt , kosher / cooking salt (Note 3) - ▢ 4 tsp / 20g white sugar - ▢ 4 tbsp extra virgin olive oil - ▢ 330 ml (1 1/3 cups) warm tap water (330g, Note 4) #### For Working: - ▢ 1 tbsp Extra Flour - ▢ 2 tsp Extra Olive Oil #### Toppings - ▢ 130g / 1 1/3 cups tightly packed mozzarella cheese, freshly grated per pizza, (Note 8) - ▢ 1/4 cup [pizza sauce](https://www.recipetineats.com/pizza-sauce-recipe/) per pizza - ▢ [Toppings of choice](https://www.recipetineats.com/pizza-toppings/) Cook ModePrevent screen from sleeping #### Dough: - Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon. - Add wet: Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl. - Knead 5 minutes: Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball. #### Rise \#1: - Drizzle large bowl with Extra Olive Oil (can use same bowl). - Place dough in, turn over and rub top with oil. - Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise \#1) #### Optional fridge – flavour development: - After rising, refrigerate bowl with dough for up to 5 days (do not punch down). Flavour gets better with time. (Note 7) #### Form small balls, Rise \#2: - Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process. - Cut into 3 equal portions (330g / 11.6 oz each) – one for each pizza base. - For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface. - Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other. - Sprinkle balls with a touch of flour and lightly rub to coat surface (so they don't stick to tea towel). Cover balls with lightly damp tea towel. Alternatively, cover loosely with a sheet of baking paper then seal tray with cling wrap, ensuring the dough balls have plenty of space to rise under the cling wrap. - Leave in warm place 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours). #### Stretch pizza base: - Preheat oven to 275°C / 530°F, or as high as it will go. Put shelf in top third of oven. - Sprinkle work surface with 1/2 tbsp flour. Place one dough ball on top. - Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8" round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the size of a 30cm / 12" pizza pan. - Drag onto the pizza pan (or paddle if cooking on pizza stone, Note 8). Then finish stretching it to fill the pan. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to! Leave 1 cm / 1/3" of the edge untouched as much as possible (for puffy crusts!). #### Topping / Cooking (work quickly!): - Spread with 1/4 cup [pizza sauce](https://www.recipetineats.com/pizza-sauce-recipe/), 130g / 1 1/3 cups freshly grated mozzarella, then toppings of choice (see [Topping recipes here](https://www.recipetineats.com/pizza-toppings/)). - Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots. - Cut into wedges, serve immediately!\! - Repeat process for remaining balls to make two more pizzas. 1\. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine\! 2\. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written. Fresh yeast – I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast. 3\. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt) 4\. Water temp – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp. 5\. Pizza dough doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza\! 6\. Dough rising – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs. If it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise. Warm place ideas – run empty dryer, turn off then put bowl inside. Or oven at 30°C/86°F (no hotter, will kill yeast). Do not put in direct sunlight. 7\. Fridge & flavour development: fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful pizza crust. This dough is terrific cooked immediately once made, but gets even better with time. I usually make dough the day before, the cook the next day. Note that the dough will likely deflate while stored in the fridge. This is not a problem! Just ensure you take the dough out ~3 hours before you plan to cook. Shape the individual balls while cold, then leave to rise in a warm place. 8\. Cheese – always use freshly grated for pizza, not store bought pre-shredded which is chunkier (so you need more to cover = weighs down crust) and coated with anti caking agent (doesn’t melt as well). Just grate with standard box grater. - Mozzarella is the most commonly used. It melts well, gets nice golden spots, and has a fairly neutral flavour so you don’t have overly salty toppings when you add bacon, pepperoni etc. - To up the flavour, add a mix other cheeses with more flavour that melts well, such as Monterey Jack, Cheddar (don’t use too much, it’s greasy), fontina, gruyere, provolone, Swiss cheese. - Buffalo mozzarella is used for Margherita pizza, see [recipe here](https://www.recipetineats.com/pizza-toppings/). - Blue Cheese is used for Quattro Formaggio (4 Cheese Pizza) along with provolone, parmesan and mozzarella (and it’s fabulous! [Recipe here](https://www.recipetineats.com/pizza-toppings/#wprm-recipe-container-45952)) 9\. Pizza stone – preheat stone in oven. Sprinkle wooden paddle very generously with semolina (or flour or cornmeal/polenta). Slide raw pizza base onto paddle, cover with toppings. Remove hot stone from oven, then slide pizza onto hot stone. Transfer to oven immediately, cook 6 to 7 minutes. 10\. DOUGH STORAGE: Dough in fridge up to 5 days –** Plan ahead, do Rise \#1 in a large container (or separate dough into 3 smaller containers for Rise \#1). After you do Rise \#1, remove cling wrap and cover with lid\, and put the puffed up dough in the bowl straight into the fridge with the cling wrap on (ie do not deflate it). It will probably rise a bit more in the fridge in the first 24 hrs, then it might deflate. Either way ok. Then remove cold dough from fridge and immediately proceed to “Form small balls, Rise \#2″ steps. Will take 3 – 4 hrs for Rise \#2 using fridge cold dough, doesn’t matter if it even takes 6 hrs (ie you left to rise, came back and realise it’s not rising, move to warmer place, as I have done!). Also see “Practical Timing” tip below. \ Do not use airtight lid for Rise \#1, need some air escape. Cling wrap is best – I know it’s not environmentally friendly, but it is the most effective for Rise \#1. Alternative – After Rise \#1, form log, cut into 3 and form balls per recipe. Use one/two now, save the other by putting in fridge or freezer BEFORE doing Rise \#2. When ready to use, take out of fridge (or thaw from freezer) and follow recipe for Rise \#2. Dough rises a wee bit less which is why I prefer refrigerating straight after Rise \#1 (ie pre cutting) but once baked it is barely noticeable (I only notice because I measured during testing!!) Freezing dough – do Rise \#1, shape into log and cut into 3 per recipe. Lightly coat ball with oil (or use oil spray), then freeze ziplock bags for up to 3 months. Thaw overnight in fridge, then shape into ball and proceed with Rise \#2 – it will take 3 to 4 hours because the dough is starting from fridge cold. 11\. Reheating cooked pizza - Emergency – pizza on paper towels, microwave reheat. Soggy base, but does the job\! - Stove – pizza in dry skillet over medium high heat, lid on to warm the top (3 – 5 minutes). Crispy base\! - Oven – pizza on tray covered loosely with foil. 7 minutes at 180°C/350F. Crispy base\! 12\. Make ahead pizza bases only Bake base only 2 minutes at 275°C/530°F (all oven types), or as high as your oven will go if it won’t go that high. Will be pale but just cooked in centre. Cool on cooling rack, then immediately wrap in cling wrap and freeze up to 3 months (even better, put in containers or large ziplock bags as well). To use, thaw, top and bake for 10 minutes at temp per recipe. Can also refrigerate base overnight (wrap well to avoid drying out), but the day after the bases are a bit dry. Freezing is definitely best to preserve freshness. * ## HOMEMADE PIZZA TIPS - Forgiving dough – if you use weights listed, dough should be perfect. But if too sticky, just use more flour when kneading. Too dry, sprinkle with water. Takes hours longer to rise? That’s fine too. Rises way too quickly, not ready to cook? No worries, put it somewhere cold (fridge, bathroom) to slow/stop the rise. - Practical Timing – dough rising time can be temperamental depending on humidity, kitchen warmth etc. Best to start earlier in day, and get to Rise \#2. Once Rise \#2 has been done, the puffed up balls ready for stretching into pizza bases can sit around for up to 5 hours in a COOL room (to stop rising further). Just make sure you keep them covered with a damp tea towel (and dusted with flour so they don’t stick to tea towel) so they don’t dry out. Cling wrap on top would be extra insurance policy. - Uneven base – don’t fret about your base looking uneven or even if you tear a hole in it – just patch it up. Once cooked and the dough puffs up, everything evens out – and anyway, the “rustic” look is in! And with practice, you will get better stretching base out evenly. - Rolling pin not the best – it will knock the air out of the dough, and the crust will be crisper as it won’t rise as well. - Toppings ([see here for recipes](https://www.recipetineats.com/pizza-toppings/)) – don’t load up too much and don’t use too many “wet” ingredients on the one pizza. Too much toppings = weighs down crust, makes centre soggy. - [Pizza sauce](https://www.recipetineats.com/pizza-sauce-recipe/) – same as toppings, use less (I use 1/4 cup). 1/2 cup that some recipes call for is way too much – will make your pizza soggy. - FRESHLY GRATED mozzarella cheese – is best for max surface area coverage and best melt. Store bought grated cheese is bigger pieces, so you need more to get the same coverage = thicker layer of cheese = weighs down the crust. - Cook immediately once you stretch the pizza base, transfer to pizza pan, top & cook immediately. Don’t leave it sitting around even for 5 minutes, sweats underneath = soggy base. * Nutrition per slice of pizza (assuming pizza cut into 8), base only ie excludes pizza sauce and toppings. Calories: 116cal (6%)Carbohydrates: 19g (6%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 1g (6%)Sodium: 244mg (11%)Potassium: 28mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 4mgIron: 1mg (6%) Keywords: easy pizza dough, pizza dough ## 40 Second Pizza Dough Below is the recipe for the same pizza dough recipe made in a food processor in 40 seconds flat! A fairly recent discovery that our pizza dough recipe we’ve been making by hand for years works 100% perfectly in a fraction of the time using a food processor\! ![The world's fastest pizza dough](https://www.recipetineats.com/tachyon/2020/05/40-second-food-processor-pizza-dough-3.jpg) Subscribe to my [newsletter](https://recipetineats.ck.page/6f68ed0a2d) and follow along on [Facebook](https://www.facebook.com/RecipeTinEats), [Pinterest](http://www.pinterest.com/recipetin/) and [Instagram](http://instagram.com/recipe_tin) for all of the latest updates. Servings[3](https://www.recipetineats.com/pizza-dough-recipe/) pizzas, 30cm/12″ Tap or hover to scale Recipe video above. When we make pizza, we usually knead by hand because it only takes 5 minutes and we enjoy the tradition and feel of the dough. But I recently discovered the dough can be made in a food processor – the whizzing blades develop gluten at a super sonic speed. The pizza crust comes out exactly the same in every respect as when kneaded by hand! You just need a touch more water so it comes together in the food processor. Best to use weights provided, if you can – it's the most accurate way to make this. - ▢ 600g (4 cups) bread flour , or plain/all purpose (Note 1) - ▢ 2 tsp (6g) rapid rise or instant yeast (Note 2) - ▢ 2 tsp (12g) salt , kosher / cooking salt (Note 3) - ▢ 4 tsp (20g) white sugar - ▢ 4 tbsp extra virgin olive oil - ▢ 375 ml (1 1/2 cups) warm tap water (375g, Note 4) #### For Bowl: - ▢ 2 tsp Extra Olive Oil Cook ModePrevent screen from sleeping - Fit food processor with dough blade, if you have one. - Place flour, yeast, sugar and salt in large food processor (8 cups/2L+). Pulse twice. - With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds. - Continue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok). - Take dough out and shape into a ball. - Follow recipe above for Rise \#1, shaping, cooking etc – this dough is exactly the same as the above dough. 1\. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine\! 2\. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Pulse flour and salt in food processor. Then, per recipe, slowly pour water and oil in while motor is running. Fresh yeast – I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast. 3\. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt) 4\. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp. Keywords: easy pizza dough, pizza dough ## Life of Dozer I’m surprised the pizza was still there when I turned around. ![Dozer the golden retriever pizza](https://www.recipetineats.com/tachyon/2020/05/Dozer-pizza_2.jpg)
Shard	11 (laksa)
Root Hash	12701549400634406811
Unparsed URL	com,recipetineats!www,/pizza-dough-recipe/ s443